Mini - Me - Baked Potatoes – a delicious recipe with potatoes, oil, salt, sour cream, blue cheese, fresh chives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat 350 degrees. (180 celcius).
2
Wash and dry potatoes.
3
Toss with oil in ziploc baggie to coat.
4
Dip potatoes in coarse salt to coat lightly.
5
Spread out on baking sheet.
6
Bake 40-50 minutes, until potatoes are tender.
7
In a small bowl mix sour cream and blue cheese, mixing well.
8
Cut a cross in the top of the potato, press gently with fingers to puff out and open the potato.
9
Top with sour cream, blue cheese mixture. Garnish with chives, and serve Serve hot or at room temperature.
10
Instead of putting chives on top of potatoes a little side dish with a chives with a spoon can also be used.
11
Perfect for a informal dinner party to pop into your mouth.
417
kcal
Calories
19
g
Fat
53
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 20 small new potatoes (or salad potatoes), 3 tablespoons oil (vegetable or olive oil), 1 tablespoon sea salt (course ground), 1/2 cup sour cream (can use light), and more.
Yes, Mini - Me - Baked Potatoes falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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