Go Back
Mini baked potatoes topped with white sour cream and chopped green chives, showing wrinkled golden-brown skins.

Mini Baked Potatoes with Sour Cream and Chives

Mini baked potatoes roasted in olive oil and salt, then topped with sour cream and fresh chives. Ready in 40 minutes and serves 30 at 20 calories each.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 30 servings
Course: Appetizer
Cuisine: American
Calories: 20
Ingredients Method

Ingredients
  

Baby Potatoes
  • 1 lb baby potatoes or new potatoes 450 g
  • 1 tbsp olive oil
  • ½ tsp salt
Sour Cream and Chive Topping
  • ½ cup sour cream 125 g
  • 2 tbsp chopped fresh chives

Method
 

Baby Potatoes
  1. Set oven temperature to 375°F (190°C).
  2. Place potatoes in a bowl, pour oil over them, and stir until evenly coated.
  3. Arrange potatoes in a single layer on a baking sheet and season with salt.
  4. Roast for 30 minutes, or until tender, shaking the pan halfway through to promote even browning.
Sour Cream and Chive Topping
  1. Remove a small wedge from each potato, stuff with a dab of sour cream, and garnish with chives.