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Mini baked potatoes topped with sour cream and chopped chives, golden skins with fluffy white interiors.

Mini Baked Potatoes with Sour Cream

Gluten-free mini baked potatoes with sour cream and chives, ready in 40 minutes and serving 30. A simple eggless appetizer for parties and gatherings.
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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 the oven to 375°F (190°C) and let it heat.
  2. Place the potatoes in a bowl, pour the oil over them, and stir until they are evenly coated.
  3. Arrange the potatoes on a baking sheet and scatter the salt over them.
  4. Bake for 30 minutes, or until the potatoes are tender, shaking the pan halfway through to promote even browning.
Sour Cream and Chive Topping
  1. Remove a small wedge from each potato, spoon in a little sour cream, and finish with chives.