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Mini Baked Potatoes
A Chowhound staffer described these one-bite party appetizers as everything a sour cream and onion potato chip wants to be. Still warm, topped with a dollop of cool, tangy sour cream and a sprinkling of oniony chives, they’re the perfect coffee table nibble. Serve as part of a mixed hors d’oeuvre party, with Prosciutto-Wrapped Shrimp with Smoked Paprika and Fig Jam and Goat Cheese Crostini.
Ingredients
- 24 ounce small potatoes, scrubbed
- 1 tablespoon olive oil
- 1 tablespoon sea salt
- 11⁄2 Cup sour cream
- 1 volume chives, minced
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Directions
Preheat the oven to 350°F. With a fork, prick each potato once. Toss with the olive oil and half the salt and spread the potatoes in a single layer on a rimmed baking sheet.
Bake the potatoes until done, about 40 minutes. Let cool for about 10 minutes. With a paring knife, cut a 1/-inch-deep “x” in the top of each potato.
Sprinkle the remaining salt over the cut potatoes; top each with a small dollop of sour cream. Sprinkle with the minced chives and serve.
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