Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the mini potatoes under cold water until clean. Dry them with a towel, then place them in a bowl.
- Drizzle olive oil over the potatoes. Sprinkle with salt and pepper to taste. Toss until well-coated.
Baking
- Spread the mini potatoes on a baking sheet in a single layer. Bake in the oven for about 20-25 minutes.
- Check if they are fork-tender after 20 minutes. If firm, return to the oven for an additional 5 minutes.
Assembly
- Mix sour cream and chopped chives in a small bowl while potatoes bake.
- Once the potatoes are done, remove from the oven and let cool for a minute. Slice a small cross on top of each potato and gently press to open.
- Spoon a generous dollop of the sour cream mixture onto each mini potato.
Serving
- Arrange the stuffed mini potatoes on a platter, garnish with extra chives, and serve warm.
Notes
For variations, try Greek yogurt instead of sour cream, or add shredded cheese or diced veggies. Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes.