Everyone loves a loaded baked potatoes, but what if you could make them even better by making them a finger food, portable, and perfect for any side dish or game day appetizer spread? These adorable Mini Baked Potatoes are just that. Plus, being cute and little as a perfect one or two bite snack is great.
Roasted in olive oil and salt before being FULLY loaded with all the staples of a good baked potatoes. They take under an hour to make and most of that is hands-off time while the oven does all the work. As usual, I swapped sour cream for greek yogurt and standard back for a low-sodium center cut version.
I paired these Mini Baked Potatoes with some steak and roasted asparagus to round out a full meal, but they would make a great hot appetizer or in any format that you would have baked potatoes in general. I went with golden/yellow potatoes, but fingerlings or red potatoes would be fun to play around with too!
Feel free to change around the toppings to whatever you like on your baked potatoes. I like mine fully loaded, and that means cheese and bacon.
TheSkinnyFork.com Mini versions of loaded baked potatoes that are perfect for a hot appetizer, side, or finger-food popable bite for a game day spread! Prep Time: 10 Minutes • Cook Time: 40 Minutes
Servings: 6 • Serving Size: About 4 Mini Potatoes • Calories: 242 • Fat: 13 g • Saturated Fat: 5 g • Carb: 21 g • Fiber: 3 g • Protein: 10 g • Sugar: 2 g • Sodium: 205 mg
• 24 Oz. Mini Golden/Yellow PotatoesCleaned
• 1 Tbsp. Extra Virgin Olive Oil
• 1 (5.3 Oz.) Plain Fat-Free Greek Yogurt
• 1/2 C. Shredded Cheddar Cheese
• 4 Slices Low Sodium Center Cut Bacon,Cooked & Crumbled
• 2 Green Onions, Sliced
• Salt to Taste
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a cast iron pan or baking sheet with non-stick spray.
Pierce the 24 Oz. potatoes once or two with a for or knife then toss with the 1 Tbsp. olive oil and some salt to taste. Spread them out over the prepared baking sheet and bake for about 40 minutes or until fork tender.
Once done, remove from the oven and allow to cool for about 10 minutes before opening the potatoes slightly to make them stuff-able.
Divide the greek yogurt evenly between the potatoes, along with the shredded cheese, bacon, and green onions.
Serve right away and enjoy!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Crustacean Free • Celery Free •Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free