Mini 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
Find it online: https://thefamilycooking.com/mini-jacket-potatoes/
