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Mini Baked Potatoes

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“These little appetizers are great for a small dinner party - they are cute and very easy to make. You can double the recipe with no problem - simply boil up extra potatoes and have extra toppings on hand. If you want the sour cream to look especially fancy, try using an icing decorator tube or simply put the sour cream into a ziploc baggie and cut a tiny hole in one corner. For a real splurge, omit olive and sprinkle with caviar instead. Prep time includes time to boil the potatoes.”

Ingredients Nutrition

  • 12 very small red potatoes, boiled
  • 12 cup sour cream
  • 2 -3 tablespoons black olives, chopped
  • 2 -3 tablespoons chives, chopped
  • 2 -3 tablespoons crumbled cooked bacon, optional
  • salt and pepper
  • melted butter, optional


  1. Have potatoes cooked and ready to go- they should be warm, but cool enough to handle.
  2. Slice potatoes in half crosswise.
  3. Using a melon baller, scoop out a small portion of cooked potato flesh from each potato half.
  4. Season to taste with some salt and pepper.
  5. Fill each hole with a dollop of sour cream.
  6. Sprinkle with chopped olives, chives, and bacon.
  7. If you want extra decadence, drizzle a little melted butter into the hollows before adding sour cream.

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