Gluten Free

This simple recipe for mini loaded baked potatoes is the perfect alternative to times when a full-sized loaded potato is too much of a commitment. Mini baked potatoes are perfect for serving as an appetizer or a side dish during summer grilling or among the various dishes on a Thanksgiving table. 

This recipe can be made for larger groups by using the oven to roast the baby potatoes, or if making a single serving size, an air fryer can be used as an alternative so you don’t have to preheat up your oven. This recipe takes baked potatoes, stuffs the inside of the potato with grilled or sauteed bell peppers and onions, and is topped with sour cream, fresh dills, and sausage slices. If desired, the ingredients can be substituted with other available or preferred meats and veggies. 


Baby potatoes: This recipe uses yellow potatoes, but red potatoes would also work.

Olive oil: This helps all the seasonings and spices stick to the skin of the potato. It also helps make the skin crispy while keeping the inside soft and fluffy.

Seasonings: Salt, black pepper, garlic powder and ground red pepper provide deeper flavors and dashes of spice to the potatoes. Feel free to use any combination of preferred spices. A dash of fresh chives or dill can be sprinkled as a garnish to add vibrancy and freshness. 

Choice of vegetables: This recipe uses bell peppers and onions but you can use any veggies that you have on hand or any veggies you prefer in a baked potato.

Choice of meat: Bacon bits, sliced sausages, or any choice of meat adds a meaty, salty, and fatty taste to the potatoes (although you may leave meat out if you prefer). 


Preheat the oven to 375F (if using an air fryer there is no need to preheat, simply set to 350F once ready to bake the potatoes). 

Wash the potatoes and pat to dry. Place potatoes into a baking tray and pierce with a knife or fork to create space for inside air to escape during cooking. Then, coat the potatoes with olive oil and dry spices and seasonings of choice. Toss to evenly coat the potatoes in flavors.

Bake for 30 minutes until potatoes are cooked through. Smaller potatoes may only need 15-20 minutes. You will know when the potatoes are fully cooked when piercing a potato with a fork or knife goes in smoothly and comes out clean. 

Once baked, cut potatoes in a v-shape and stuff with fried veggies and meats. Optionally, you can spoon out the inside of the potato, mix the potato with veggies and meats in a bowl, and spoon the mixture back into the potato skins. This will incorporate the additions more thoroughly for more even flavoring throughout the potato. Then, garnish with sour cream and top with chives and/or dill. 

Best when served hot or warm.

There are many variations with this dish. Like any loaded baked potato, you can also incorporate cheese, beans, corn, tomatoes, etc. and if you’d like, you can mix the stuffing in ranch or mayo for more creaminess. You may also add or move spices to experiment with different flavor profiles if you’re feeling creative. Let us know which toppings you love on your baby baked potatoes!

mini loaded potato

Mini Loaded Baked Potatoes Recipe

Anna Grigoryev
Incorporating vegetables, meats, and dried and fresh spices creates a creamy, flavor-dense dish perfect for serving as an appetizer or a side dish.
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 30 people


  • 1 lb baby potatoes
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika or ground red pepper
  • 1 small onion
  • 1 small bell pepper
  • 3 tbsp chopped meats or bacon bits
  • 1/2 cup sour cream
  • 2 tbsp dill or fresh chives


  • Preheat oven to 375F (skip preheating step if using an air fryer).
  • Wash and pat dry the potatoes.
  • Place potatoes into a baking sheet, cover with oil, and sprinkle with salt, black pepper, and paprika (and/or other seasonings of choice).
  • Bake for 30 minutes or until the potatoes are cooked through.
  • While potatoes are baking, dice meats and vegetables of choice. Sautee vegetables over medium heat until cooked through but still have a slight crunch (about 5 minutes). Combine in a bowl and set aside.
  • Once potatoes are done, cut a v-shaped wedge out of each potato. Fill each crevice with the meat and vegetable mixture.
  • Garnish each potato with sour cream, dill, and chives.
  • Serve hot or warm.
Tried this recipe?Let us know how it was!