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Mini Baked Potatoes

Ingredients (5)

  • 24 ounces small potatoes (about 24 potatoes), scrubbed
  • 1 tablespoon olive oil
  • 1 tablespoon sea salt
  • 1 ½ cups sour cream
  • 1 bunch chives, minced
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Nutritional Information
  • Calories655
  • Fat14.22g
  • Saturated fat7.11g
  • Trans fat0g
  • Carbs120.54g
  • Fiber15.01g
  • Sugar7.0g
  • Protein14.99g
  • Cholesterol29.9mg
  • Sodium1022.19mg
  • Nutritional Analysis per serving (6 servings) Powered by

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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.

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Instructions

  1. 1Preheat 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.
  2. 2Bake the potatoes until done, about 40 minutes. Let cool for about 10 minutes. With a paring knife, cut a 1/2-inch-deep “x” in the top of each potato.
  3. 3Sprinkle 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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