Mini Parmesan-Crusted Loaded Baked Potatoes
Servings: 12 mini baked potatoes
Calories: 119kcal
Cost: $15
An fun and easy appetizer that turns a classic loaded baked potato into a party platter favorite.
Print Recipe
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 | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Cholesterol: 14mg | Sodium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 0.4mg