If you’re tired of boring old, barely-seasoned baked potatoes, try these. This recipe for mini parmesan-crusted baked potatoes will turn into one of your favorite things to make for or bring to parties and potlucks. The potatoes are seasoned and baked then sliced and topped with any number of your favorite additions. There are only a few simple steps and so much opportunity to customize and introduce flavors you love.
Your grocery list
Produce
- Petite yukon gold potatoes
- Green onions or chives (for topping)
Dairy
- A block of parmesan cheese (to be freshly grated)
- Shredded cheddar or Colby Jack cheese (for topping)
- Sour cream (for topping)
Meat
- Bacon (to make bacon bits to use as a topping)
Baking and pantry items
- Extra virgin olive oil
- Truffle oil (optional)
- Diamond brand kosher salt
Equipment/tools you’ll need
- Baking sheet
- Parchment paper (for lining the baking sheet and easy clean up)
- Large mixing bowl
- Knife (best for clean cuts on the potatoes, but the side of a fork or spoon will do fine for splitting these open once they’re cooked)
Step-by-step instructions for making mini parmesan-crusted baked potatoes
1. Wash and season the potatoes
- Start by thoroughly washing the mini potatoes to remove any dirt or debris from the skins. Pat them dry with a clean kitchen towel.
- Season the potatoes with a drizzle of olive oil (and a little truffle oil, if you’d like), kosher salt, and freshly grated parmesan cheese. Toss to coat evenly for a flavorful base.
- If you’re not using any parmesan, which adds a saltiness of its own, feel free to increase the amount of kosher salt being used.
2. Bake the potatoes
- Preheat the oven to 400°F (200°C). Place the seasoned potatoes on a baking sheet lined with parchment paper or a silicone baking mat. I cooked my bacon (for bacon bits topping) before my potatoes, so I just left the bacon grease in the pan for extra flavor.
- Bake the potatoes for about 30-35 minutes or until they are tender and golden brown.
- If you remember, turn them halfway through the baking time for perfectly even cooking. It isn’t the end of the world if you don’t remember.
3. Add toppings to the baked potatoes
- After baking, let the potatoes cool for a few minutes before slicing each one down the middle, but not completely in half/through to the bottom (you know, like a regular-sized baked potato).
- Make an herb sour cream: mix chopped parsley, green onions, and/or chives with sour cream before topping your potatoes for another layer of flavor.
- Garnish the potatoes as you please – with butter, bacon bits, sour cream, cheese, freshly chopped parsley, chives, or a sprinkle of crushed red pepper flakes or smoked paprika for added flavor and a pop of color.
What should I serve with these mini parmesan-crusted baked potatoes?
These mini parmesan-crusted baked potatoes are versatile and pair wonderfully with a range of dishes including the following:
- Grilled or roasted chicken, steak, or fish
- A hearty salad like this steak caesar salad
- A vibrant vegetable platter
- For a casual gathering let people customize their potatoes: serve them with a selection of dips and toppings such as sour cream, green onions or chives, bacon, shredded cheeses, cilantro sauce, nacho cheese (or Rotel dip), garlic aioli, or a zesty tomato salsa.
Make-ahead, storage, and freezing instructions
- Make-ahead: You can prepare the seasoned and parmesan-crusted potatoes in advance and refrigerate them on the baking sheet, covered with plastic wrap, for up to 24 hours before baking. This allows for convenient prep ahead of time, making them an excellent option for entertaining or busy weeknights.
- Storage: Store any leftover baked mini parmesan-crusted potatoes without toppings in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or toaster oven to maintain their delightful crispy texture.
- Freezing: While these potatoes are best enjoyed fresh, you can freeze any leftover unbaked seasoned potatoes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container or resealable bag for up to 2 months. When ready to enjoy, bake them from frozen, adding a few extra minutes to the baking time.
Ways to adjust your baked potatoes
- This recipe works with any kind of smaller “petite” variety of potato. Add in some petite red potatoes for a pop of color.
- For a lighter potato, try greek yogurt instead of sour cream.
- The parmesan adds saltiness, so if you aren’t using parmesan as well, feel free to increase the salt to 1 teaspoon.
- For even more layers of flavor, add garlic powder and chopped herbs to the sour cream before stuffing your potatoes with it.
Mini Parmesan-Crusted Loaded Baked Potatoes
An fun and easy appetizer that turns a classic loaded baked potato into a party platter favorite.
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Servings: 12 mini baked potatoes
Calories: 6%
Cost: $15
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
Ingredients
- 1 pound yukon gold potatoes, petite, around 12 small potatoes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon truffle oil, optional
- ½ teaspoon kosher salt, Diamond brand
- ⅓ cup parmesan cheese, freshly-grated
- ¾ cup sour cream
- ¼ cup chives, sliced
- ¼ cup bacon bits
- ½ cup shredded cheese
Instructions
- Preheat oven to 375 degrees F.
- Wash and dry potatoes. In a large mixing bowl, add potatoes, oil(s), salt, and parmesan cheese. Toss to coat the potatoes completely.
- Line a baking sheet with parchment paper (or aluminum foil) and line the pan with a single layer of potatoes. Try to keep them from touching too much, if possible.
- Bake for 30-35 minutes or until the parmesan is completely crusted and the potato skin begins to resemble a regular-sized baked potato.
- Let cool for 5 minutes before handling. Slice down the middle and fill with preferred toppings: sour cream, chives, bacon bits, shredded cheese, etc.
Notes
- This recipe works with any kind of smaller “petite” variety of potato. Add in some petite red potatoes for a pop of color.
- For a lighter potato, try greek yogurt instead of sour cream.
- The parmesan adds saltiness, so if you aren’t using parmesan as well, feel free to increase the salt to 1 teaspoon.
- For even more layers of flavor, add garlic powder and chopped herbs to the sour cream before stuffing your potatoes with it.
Nutrition
Calories: 119kcal (6%) | Carbohydrates: 9g (3%) | Protein: 5g (10%) | Fat: 7g (11%) | Cholesterol: 14mg (5%) | Sodium: 265mg (12%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 180IU (4%) | Vitamin C: 8mg (10%) | Calcium: 81mg (8%) | Iron: 0.4mg (2%)
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