Why You’ll Love This Recipe
You’ll love Mini Jacket Potatoes because they’re easy to make, versatile, and packed with flavor. Their crispy skins and tender centers make them the ultimate comfort food in miniature form. Plus, they can be topped with anything from sour cream and chives to melted cheese and bacon bits, making them ideal for any occasion—from casual dinners to elegant gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes (small Yukon Gold or new potatoes work best)
- Olive oil
- Salt and black pepper
- Butter (optional, for serving)
- Sour cream or Greek yogurt (for topping)
- Chopped chives or green onions
- Shredded cheddar cheese
- Cooked bacon bits (optional)
Directions
- Preheat your oven to 400°F (200°C).
- Wash and dry the baby potatoes thoroughly.
- Place them on a baking sheet and drizzle with olive oil, tossing to coat evenly.
- Season with salt and black pepper.
- Roast for 30–35 minutes, turning halfway through, until the skins are crispy and the insides are tender when pierced with a fork.
- Remove from the oven and let cool slightly.
- Cut a small cross on top of each potato and gently squeeze the sides to open them up.
- Add a small dab of butter inside each potato, then top with sour cream, cheese, chives, and bacon bits if desired.
- Serve warm and enjoy!
Servings and timing
This recipe serves 6–8 people (about 24 mini potatoes).
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Variations
- Cheesy Mini Jackets: Add shredded cheese on top and return to the oven for a few minutes to melt.
- Loaded Mini Potatoes: Top with sour cream, bacon, and chives for the classic loaded flavor.
- Garlic Herb Potatoes: Toss the potatoes in olive oil mixed with minced garlic and herbs before roasting.
- Spicy Version: Sprinkle with paprika or chili flakes for a touch of heat.
- Vegan Option: Use olive oil and dairy-free yogurt or cashew cream for topping.
Storage/Reheating
Store leftover mini potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10–12 minutes or in an air fryer for 5–6 minutes until hot and crispy again. Avoid microwaving if possible—it softens the skin.
FAQs
What type of potatoes work best for mini jackets?
Small Yukon Gold or baby red potatoes work best because they roast evenly and have creamy interiors.
Can I make them ahead of time?
Yes, you can roast the potatoes ahead, then reheat and add toppings before serving.
How can I make the skins extra crispy?
Make sure the potatoes are completely dry before roasting and don’t overcrowd the baking sheet.
Can I air fry mini jacket potatoes?
Yes, cook them in the air fryer at 400°F (200°C) for about 20–25 minutes, shaking halfway through.
What toppings go well with mini jacket potatoes?
Classic toppings include butter, cheese, sour cream, chives, and bacon bits—but you can get creative with guacamole, salsa, or ranch dressing.
Can I use larger potatoes and cut them smaller?
It’s best to use small whole potatoes for the perfect ratio of crispy skin to fluffy interior.
Can I make them vegan?
Yes, skip the butter and use plant-based toppings like vegan cheese or cashew cream.
Do I need to peel the potatoes?
No, the skin gets deliciously crispy and adds great texture—just scrub them clean before roasting.
Can I serve these cold?
They’re best served warm, but you can enjoy them at room temperature for picnics or buffets.
How do I keep them warm for serving?
Keep them in a low oven (around 200°F / 95°C) until ready to serve.
Conclusion
Mini Jacket Potatoes are a simple yet irresistible dish that brings comfort and versatility to any meal. With crispy skins, fluffy centers, and endless topping options, they’re perfect for parties, family dinners, or snacking anytime. Easy to make and fun to customize, these little potatoes are guaranteed to become a favorite at your table.
PrintMini Jacket Potatoes
Mini Jacket Potatoes are bite-sized baked potatoes that are crispy on the outside, fluffy on the inside, and perfect for loading with your favorite toppings. Ideal as an appetizer, snack, or side dish, they’re crowd-pleasing, easy to make, and endlessly customizable.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings (about 24 mini potatoes)
- Category: Appetizer, Side Dish
- Method: Roasted
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 24 baby potatoes (Yukon Gold or new potatoes)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 2 tablespoons butter (optional, for serving)
- ½ cup sour cream or Greek yogurt
- ¼ cup chopped chives or green onions
- ½ cup shredded cheddar cheese
- ¼ cup cooked bacon bits (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dry the baby potatoes thoroughly.
- Place on a baking sheet, drizzle with olive oil, and toss to coat evenly.
- Season with salt and black pepper.
- Roast for 30–35 minutes, turning halfway through, until skins are crispy and insides are tender.
- Remove from the oven and let cool slightly.
- Cut a small cross on top of each potato and gently squeeze the sides to open.
- Add a dab of butter, then top with sour cream, cheese, chives, and bacon bits if desired.
- Serve warm and enjoy.
Notes
- Dry potatoes well before roasting for crispier skins.
- Use baby Yukon Golds for creamy interiors and golden color.
- For a lighter version, skip the butter and use Greek yogurt as topping.
- Reheat leftovers in an oven or air fryer for best texture.
- Great for parties—set up a toppings bar for guests.
Nutrition
- Serving Size: 3 mini potatoes
- Calories: 160
- Sugar: 2g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
