Loaded Mini Baked Potatoes Recipe – Beyond Flour Recipe

You know those recipes that start as a “fun little side dish” and then somehow you look down and the whole tray is gone and you’re not even sorry about it? Yeah, these loaded mini baked potatoes are exactly that.

I first made them for a game day thing a few years back, thinking they’d be cute little appetizers that people would nibble on while waiting for the main event. Cut to me standing in the kitchen, picking at the empty pan, trying to figure out if there was any filling I’d missed in the corners.

The thing about mini versions of foods is they feel almost like a cheat code. Like, it’s still a loaded baked potato with all the good stuff – bacon, cheese, sour cream, the works – but because it’s small, you can eat like four of them without that heavy feeling you get from a full-size potato.

Or at least that’s what I tell myself. My husband and I have absolutely demolished an entire batch of these as dinner more times than I care to admit. They’re just… addictive.

I’ve messed around with this recipe quite a bit since that first attempt. The version I’m sharing today is the one that finally stuck – the one where the filling is creamy but still has some texture, the skins get properly crispy, and every single bite tastes like you put way more effort in than you actually did. Which is really the dream, right?

Ingredients I Used for the Recipe

Before we get into the how-to, let’s talk about what you’ll need. Most of this is pretty straightforward stuff you probably already have, but I do have some thoughts on a few things:

• 1 ½ lb mini potatoes – I go for Yukon golds or red potatoes here, not russets. They’re waxier and hold their shape better through the whole scooping and re-stuffing process. Plus they’ve got that buttery flavor that works perfectly. Try to get them roughly the same size or you’ll have some done way before others and it’s just annoying.
• 1 tablespoon olive oil – Just for coating the potatoes before the first bake. Sometimes I’ll use bacon fat instead if I have some saved up, and honestly that’s even better.
• Salt and pepper – I do a pretty generous pinch of both when tossing the potatoes. Don’t be shy.
• 2 tablespoons butter – Goes into the filling. Use real butter, not margarine. This isn’t the time for that.
• ¼ cup sour cream – For the filling, plus extra for topping later. Full fat works best, makes everything creamier.
• ½ cup shredded cheddar cheese – I shred my own because the pre-shredded stuff has that coating that stops it from melting as smooth. Lazy me has used the bagged kind before and it’s fine, but not as good.
• 2 tablespoons chives or green onions, finely chopped – I usually use whatever I have. Chives are prettier, green onions have more bite. Both work.
• 2-3 slices cooked bacon, finely chopped – I’ll explain my bacon method below because it’s a game changer.
• Extra sour cream, bacon, chives for topping – Don’t skip this part, it makes them look all fancy and restaurant-y.

How to Make Loaded Mini Baked Potatoes

Okay so the process here is kind of two-part – you roast the potatoes, then you hollow them out, make a filling with the insides plus all the good stuff, refill them, and bake again. It sounds like a lot but it’s really not bad. I’ve broken it down step by step because the first time I made these I definitely messed up the order and ended up with cold filling and hot potatoes and it was a whole thing.

Step 1 – Roast the Potatoes Low and Slow

Preheat your oven to 350°F. Take two long pieces of aluminum foil and lay them overlapping on a large baking sheet – you want enough to wrap the potatoes up completely later. Prick each potato a few times with a fork so steam can escape. I forgot to do this once and one of them kind of exploded in the oven. It wasn’t dramatic or anything but it was a mess to clean up.

Toss the potatoes in a bowl with the olive oil, salt, and pepper until they’re all coated. Spread them on the foil-lined pan, then bring the long ends of the foil up over the potatoes and roll them down to make a sealed packet. Fold the ends in tight. This steams them first so they cook through without drying out.

Bake for 45 minutes. Go watch something or chop your other ingredients, whatever.

Step 2 – Crisp the Skins

Take the pan out of the oven and crank the heat up to 425°F. Carefully open the foil packet – watch out for the steam, it’s hot – and spread the potatoes out in a single layer. Back into the oven they go for 15-20 minutes until the skins are crispy and you can poke a fork through them easily.

Here’s where you need to pay attention – if your potatoes are different sizes, the little ones might be done earlier. I’ve had to pull a few out early before while letting the bigger ones keep going. It’s annoying but worth it to not have mushy ones.

Step 3 – Prep Your Fillings

While the potatoes are doing their thing, get your filling ingredients ready. If you haven’t cooked your bacon yet, now’s a good time. I bake mine – line a sheet with parchment, lay the bacon in a single layer not touching, bake at 400°F for about 20 minutes until crispy. Then transfer to paper towels to drain. So much easier than standing over a skillet getting splattered, and it cooks more evenly too.

Chop your bacon and chives, shred your cheese, have your butter and sour cream measured out. Just makes the next part go smoother.

Step 4 – Hollow Out the Potatoes

Let the potatoes cool just enough that you can handle them. Slice the top quarter or so off each potato – this part always feels a little wasteful but you can snack on the tops while you work, no judgment here.

Use a melon baller or a small measuring spoon to scoop out the inside of each potato. I use a ¼ teaspoon measure and it works perfectly. Put all the scooped-out potato flesh into a mini food processor, and set the empty skins back on the baking sheet. Be careful not to tear the skins or scoop too close to the edges – you want them to hold their shape for refilling.

Step 5 – Make the Filling

Add the butter, sour cream, and shredded cheese to the food processor with the potato flesh. Blitz until it’s smooth and everything’s combined. Then add your chopped bacon and chives and pulse just a few times – you want them mixed through but not completely pulverized. Little bits of bacon throughout is the goal.

Taste it and add salt and pepper as needed. I usually need a decent amount of pepper but go with what you like.

Step 6 – Fill and Bake Again

Now you can either spoon the filling into the potato skins, or if you want to feel fancy, transfer it to a piping bag and pipe it in. I use disposable pastry bags because then I just toss them and don’t have to wash anything. Either way, pile that filling in there – it should be generous, coming up over the top a bit.

Pop them back in the oven – still at 400°F – for about 15 minutes until they’re heated through and maybe a little golden on top.

Step 7 – Top and Serve Immediately

Arrange them on a platter if you’re being fancy, or just leave them on the pan if you’re like me and eating straight from the kitchen. Add a small dollop of sour cream to each one – I put sour cream in a little piping bag with a star tip because it looks pretty but a spoon works fine. Sprinkle with extra bacon and chives.

Serve them while they’re hot. They’re not as good once they cool down, so don’t let them sit around.

Tips

Choose similar-sized potatoes. Mixed sizes cook unevenly—small ones can turn mushy while larger ones stay firm. Try to pick uniform potatoes, or remove smaller ones earlier during the second roast.

Use the foil packet method. Covering the potatoes first traps steam so the insides stay tender. The final high heat then crisps the skins perfectly.

Don’t over-process the filling. Too much blending makes it gummy. Pulse just enough to keep it creamy while maintaining a bit of fluffy potato texture.

Prep ahead for gatherings. Roast and fill the potatoes, then refrigerate. Reheat at 400°F for 15–20 minutes and add toppings just before serving.

Reheat leftovers properly. Microwave for about 30 seconds, then crisp in the air fryer for a few minutes. Add fresh sour cream and bacon afterward for the best flavor.

Print Recipe

Loaded Mini Baked Potatoes Recipe – Beyond Flour Recipe

Author: katie Smith

Difficulty: easy Prep Time 15 mins Cook Time 80 mins Rest Time 10 mins Total Time 1 hr 45 mins

Cooking Temp: 175  C Servings: 4 Estimated Cost: $ 10 Calories: 331

Best Season: Fall, Winter, all-season

Description

This easy appetizer involves roasted baby potatoes, done up twice-baked style, with a cheesy bacon filling. Topped with a little sour cream and a sprinkling of chives, these mini baked potatoes are a great finger food for game day or dinner parties. It's also a great size dish to jazz up a random weeknight dinner - They can be roasted and assembled ahead of time, to be reheated and topped with minimal effort!

Ingredients

Servings

Main Ingredients

• 1 ½ lb Mini potatoes (waxy type like Yukon gold or red potatoes)
• 1 tablespoon olive oil
• Salt and Pepper (to taste)
• 2 tablespoon Butter
• ¼ Cup Sour Cream
• ½ cup Shredded Cheddar Cheese
• 2 tablespoon chives or green onions (finely chopped)
• 2-3 slices cooked bacon (finely chopped)

Toppings

• Sour Cream (for serving)
• Finely Chopped Crispy Bacon (for serving)
• Finely Chopped Fresh Chives (for serving)

Instructions

Preparation

1. Preheat Oven

   Preheat oven to 350 F (175 C). Lay 2 overlapping pieces of aluminum foil on a large baking sheet.
   Mark as complete

2. Prep Potatoes

   Prick each potato all over with a fork. Place the mini potatoes in a bowl, drizzle with olive oil, and toss to coat. Season with salt and pepper.
   Mark as complete

3. Wrap and Bake

   Place potatoes on the foil lined baking sheet. Pull the long ends of the foil up over the potatoes. Hold together and roll down to form a tube over the potatoes. Fold in both ends of the foil tube, forming a sealed packet. Bake for 45 minutes.
   Mark as complete

4. Crisp Potatoes

   Remove pan from the oven, turn the oven heat up to 425 F (220 C). Carefully unfold the foil packet, spread the potatoes out evenly over the foil lined baking sheet, return to the oven. Bake for 15-20 minutes, until crispy on the outside and fork-tender.
   Smaller potatoes may need to be removed from the pan earlier, as they will cook faster than larger potatoes.
   Mark as complete

5. Scoop Flesh

   Allow cooked potatoes to cool slightly, before cutting the top ¼-1/3 or so off the top of each potato. Use a melon baller or small metal measuring spoon to scoop most of the flesh from the center of each potato, placing the loose potato in the bowl of a mini food processor, and the skins back on the baking pan.
   Mark as complete

6. Make Filling

   Once all of the potatoes have been scooped out, add butter, sour cream, and shredded cheese to the scooped potato flesh, blitz until smooth. Add the green onions / chives and bacon, blitz once more to combine and process the bacon down. Season the cheesy potato filling with salt and pepper, to taste.
   Mark as complete

7. Fill and Bake

   Using a small spoon or pastry bag, fill the scooped potato skins with the cheesy potato filling. Turn oven heat down to 400 F (200 C). Bake for 15 more minutes, or until heated through.
   Mark as complete

8. Serve

   To serve, arrange hot mini baked potatoes on a serving dish. Top with a dab of sour cream, sprinkle additional bacon and/or chives on top. Serve immediately.
   Mark as complete

Nutrition Facts

Servings 4

Serving Size 4 pieces

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Amount Per Serving

Calories 331kcal

% Daily Value *

Total Fat 17gg27%

Saturated Fat 9gg45%

Trans Fat 0gg

Cholesterol 35mgmg12%

Sodium 600mgmg25%

Potassium 450mgmg13%

Total Carbohydrate 31gg11%

Dietary Fiber 3gg12%

Sugars 2gg

Protein 9gg18%

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Calcium 15% mg

Iron 6% mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Change the Cheese: Simply swap the cheddar out for some grated Parmesan cheese. When doing Parmesan, add a little fresh garlic, and swap the green onion out for some fresh parsley.
• Vegetarian Option: If you swap the crispy bacon out for vegan bacon bits, this becomes a vegetarian recipe. Swap dairy ingredients for plant based alternatives to make it vegan.
• Add More Seasonings: Try swapping out the salt for garlic salt, or adding a little Garlic Powder, Onion Powder, Paprika, or Smoked Paprika to the mix.
• Leftovers: Store unstuffed potatoes in the fridge for several days. When ready to serve, bake at 400 F for 15 minutes, then top and serve. Reheat leftovers in the microwave for 30 seconds, then air fry for a few minutes.

Keywords: mini baked potatoes, loaded potatoes, twice-baked potatoes, appetizer, game day food, gluten-free, potato recipe, bacon and cheese