How to make easy mini baked potatoes - these bite sized potatoes make a great side dish or party food for bonfire night and the festive season!
Today I have a really simple recipe to share with you for mini baked potatoes. These little bite-sized potatoes are perfect as a side dish (they go brilliantly with sausages if you're throwing a bonfire night party this week!), party food or even a healthy little snack. They can be eaten warm or cold and you could even pack them in a lunch box.
Use goats cheese and skip the sour cream to make these dairy free, or swap out the toppings altogether for any other toppings of your choice - other toppings that would work well include cranberry sauce with grated mozzarella, cream cheese, prawn cocktail, tuna or coleslaw or even baked beans!
Mini Baked Potato Bites
Ingredients:
- 1 kg baby potatoes
- 1 tbs olive oil
- smoked paprika
- cumin
- sea salt
To serve:
- Sour cream
- hard goats cheese or cheddar cheese
- small handful chives
Method:
Preheat the oven to 200°C (Gas mark 6/390°F).
Scrub the potatoes, then drain and pat with a clean tea towel or kitchen roll until completely dry.
Throw the potatoes into a roasting tin with the oil, give a good shake to coat then sprinkle over smoked paprika, cumin and crushed sea salt to taste.
Shake again so that the potatoes are evenly coated in the spices then pop in the oven to bake for 30 minutes.
After 30 minutes, give the potatoes another good shake and bake for another 15 minutes or until golden and cooked through.
Once cooked, remove from the oven and leave for 5 minutes to cool a little. Once cool enough to handle, cut a cross into the top of each potato and squeeze them slightly to open up the crosses.
Grate the cheese (I used hard goats cheese for mine so that my dairy free husband could eat some of them).
Place the potatoes on a platter or serving dish, then top each one with a dollop of sour cream or good pinch of grated cheese. Sprinkle over chopped chives and serve.
If you enjoyed this recipe, you might also like these easy potato side dish recipes too:
Rosemary & Garlic Crushed Potatoes
Mini Hasselback Potatoes with Garlic and Cheese
For more delicious family friendly dinner ideas and recipes, check out the Side Dish Recipes and Family Friendly Meals sections here on the Eats Amazing blog or pop over and follow the Eats Amazing recipes Pinterest board for fresh and seasonal inspiration all the year around!
If you're throwing a bonfire night party this weekend, these recipes from some of my blogging friends would go beautifully with these potatoes: Bonfire Bangers from Foodie Quine, Sausage & Bacon Bonfire Buns from Fuss Free Flavours or Venison Burgers from Recipes From A Pantry.
You could also serve up some of this delicious Slow Cooker Spiced Pear Juice from Recipes From A Pantry, and finish with some of these fantastic bonfire themed desserts; Banana S'mores from Fab Food 4 All, Spiced Toffee Apple Bonfire Cakes from Tin and Thyme or Firework Biscuits from Messy Little Monster.
Grace
Mini Baked Potato Bites
Ingredients
- 1 kg baby potatoes
- 1 tbs olive oil
- smoked paprika
- cumin
- sea salt
- small handful chives
- hard goats cheese or cheddar cheese
- Sour cream
Instructions
- Preheat the oven to 200°C (Gas mark 6/390°F).
- Scrub the potatoes, then drain and pat with a clean tea towel or kitchen roll until completely dry.
- Throw the potatoes into a roasting tin with the oil, give a good shake to coat then sprinkle over smoked paprika, cumin and crushed sea salt to taste.
- Shake again so that the potatoes are evenly coated in the spices then pop in the oven to bake for 30 minutes.
- After 30 minutes, give the potatoes another good shake and bake for another 15 minutes or until golden and cooked through.
- Once cooked, remove from the oven and leave for 5 minutes to cool a little. Once cool enough to handle, cut a cross into the top of each potato and squeeze them slightly to open up the crosses.
- Grate the cheese (I used hard goats cheese for mine so that my dairy free husband could eat some of them).
- Place the potatoes on a platter or serving dish, then top each one with a dollop of sour cream or good pinch of grated cheese. Sprinkle over chopped chives and serve.
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Bintu @ Recipes From A Pantry says
My kiddoes would love to both make and eat these. I wonder if we have time to make them after school today?
Grace says
They went down very well with my boys! They don't take much prep time, go for it! 🙂
Camilla says
Oh wow I'm hungry now, love these little mini baked potatoes:-) Thanks for including my banana s'more recipe;-)
Grace says
Thank you, and you are very welcome!
Chelsea @ Life With My Littles says
These are so cute! we have a bunch of small red potatoes from my husband's grandparents' garden, and this would be so perfect!
Grace says
Thank you! I so love anything in miniature!
amy (feeding finn) says
They look lovely, I'd have never thought to bake baby potatoes - they are so cute 🙂 x
Simone says
Love the tuna and coleslaw filling suggestion. Loving the What Kids Eat Wednesday link-up 🙂
Maja @ Mumma Hack says
Too cute. Giving these a try 🙂 Yum.
Kylie says
These are adorable Grace!
susan says
It states for a non-dairy version, replace the sour cream with goat's milk cheese. But cheese is also a dairy product, so how would that make it a dairy free recipe?
Grace says
Hi Susan, many people with a dairy allergy or intolerance (my husband included) can have goat milk products - dairy products are usually classified as milk products from cows. Everyone's circumstances are different of course, and I have offered a range of other topping options in the post above for those who can't have either. Hope that helps!