Introduction
Some of my favorite food memories come from gatherings where everyone shares small, bite-sized snacks. There’s something special about standing around a table, chatting with friends, and reaching for a platter of little treats that disappear in just two bites. One appetizer that always steals the spotlight in my home is Mini Loaded Baked Potatoes.
I remember the first time I served them at a game night. I wanted something fun, hearty, and irresistible—but also easy to make ahead. So, I thought, why not turn the classic loaded baked potato into a mini version? I roasted tiny baby potatoes until their skins were perfectly crispy, then scooped out just enough of the flesh to make room for creamy sour cream, melted cheese, crispy bacon bits, and a sprinkle of green onions.
The tray was gone within minutes. Guests hovered around the kitchen, grabbing one after another, laughing about how “dangerously addictive” they were. Since then, these mini bites have become a party tradition—always requested, always enjoyed.
Now, I want to share this recipe with you. Whether you’re hosting a holiday party, a game-day feast, or simply craving something indulgent, these Mini Loaded Baked Potatoes will be the star of the table.
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Mini Loaded Baked Potatoes Recipe (2025)
Ingredients
To create this crowd-pleaser, you’ll need:
- 2 lbs baby potatoes (red or Yukon gold work best)
- 2 tablespoons olive oil
- Salt & pepper – to taste
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 6 slices bacon – cooked and crumbled
- 3 green onions (scallions) – thinly sliced
- 2 tablespoons butter – melted, optional for extra richness
Optional toppings:
- Jalapeño slices
- Chives
- Hot sauce
- Ranch dressing drizzle
How to Prepare Mini Loaded Baked Potatoes
- Choose the Right Potatoes
- Select small, even-sized baby potatoes so they cook uniformly and are easy to hold as finger food.
- Bake the Potatoes
- Toss potatoes in olive oil, salt, and pepper. Roast until skins are crisp and insides are tender.
- Hollow Them Out
- Once cooled slightly, slice each potato in half. Carefully scoop out a bit of the center using a melon baller or spoon.
- Fill & Top
- Sprinkle cheese into each hollow, then top with sour cream, bacon, and green onions.
- Serve Immediately
- Arrange on a platter while warm and watch them disappear!
How to Serve Mini Loaded Baked Potatoes
These little gems are versatile and work for many occasions:
- Appetizer Platter: Serve at parties alongside sliders, wings, or dips.
- Game Day Snacks: A must-have finger food for watching sports.
- Holiday Buffets: Dress them up with festive toppings for Thanksgiving or Christmas.
- Family Dinners: Pair with grilled meats or roasted chicken.
- Potluck Favorite: Easy to transport and guaranteed to impress.
Tip: Keep them warm in the oven at low heat (around 200°F/95°C) until ready to serve.
Variations
- Tex-Mex Style – Add jalapeños, black beans, and a drizzle of salsa.
- BBQ Loaded Potatoes – Swap bacon with pulled pork and drizzle BBQ sauce.
- Buffalo Chicken Mini Potatoes—Fill with shredded buffalo chicken and blue cheese.
- Vegetarian Version – Use sautéed mushrooms or roasted veggies instead of bacon.
- Breakfast Mini Potatoes – Top with scrambled eggs, cheese, and crumbled sausage.
- Greek Style – Add tzatziki, feta, and olives for a Mediterranean twist.
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dry baby potatoes. Toss with olive oil, salt, and pepper.
- Bake for 25–30 minutes until skins are crispy and insides tender.
- Let cool slightly, then slice each potato in half.
- Carefully scoop out a small portion of the flesh.
- Sprinkle cheese into each potato half and return to oven for 2–3 minutes until melted.
- Remove from oven and top with sour cream, bacon, and green onions.
- Garnish with extra toppings of your choice.
- Serve immediately while warm and melty.
Notes
- Do not over-scoop: Leave enough potato flesh inside so the skins don’t collapse.
- Cheese choice matters: Sharp cheddar is classic, but you can try Monterey Jack, mozzarella, or pepper jack.
- Shortcut idea: Use microwave-baked potatoes if you’re short on time.
- Make-ahead tip: Bake and hollow potatoes earlier in the day. Reheat and top with fresh ingredients before serving.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) until hot. Avoid microwaving, as it can make them soggy.
- Freezing: Not recommended; the texture of potatoes changes after thawing.
Final Thoughts
Mini Loaded Baked Potatoes are proof that good things really do come in small packages. They’re crispy on the outside, creamy on the inside, and loaded with all the classic toppings we love on a baked potato.
What makes them special is their versatility—they can be customized for different occasions and dietary needs, and they’re just as fun to make as they are to eat. Plus, they never fail to impress guests.
Next time you’re planning a party menu, skip the complicated appetizers and serve these bite-sized delights. They’re simple, satisfying, and guaranteed to bring people together—one mini potato at a time.
FAQs
1. Can I make mini loaded baked potatoes ahead of time?
Yes, bake and scoop them out earlier in the day. Just reheat and top with cheese, sour cream, and bacon before serving.
2. What type of potatoes work best?
Baby red potatoes or Yukon golds are perfect since they’re small and hold their shape well.
3. Can I make these vegetarian?
Absolutely! Skip the bacon and add sautéed veggies, black beans, or corn.
4. How do I keep them warm for a party?
Keep in the oven at 200°F (95°C) until ready to serve.
5. Can I use sweet potatoes instead?
Yes! Mini sweet potatoes work beautifully and add a slightly sweet flavor.
6. What’s the best cheese for loaded potatoes?
Sharp cheddar is classic, but pepper jack adds spice, and mozzarella gives a gooey pull.
7. Are mini loaded potatoes gluten-free?
Yes, they’re naturally gluten-free unless toppings contain gluten.
8. How do I prevent soggy potatoes?
Bake at a high temperature to crisp the skins, and avoid covering tightly with foil.
9. Can I add protein to make them a meal?
Yes, add shredded chicken, ground beef, or pulled pork for a heartier dish.
10. How long do they last in the fridge?
Stored properly, they’ll last up to 3 days, but they taste best fresh.