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Small Baked Potatoes with Bacon and Sour Cream

These small baked potatoes are loaded with sour cream, cheese, and crispy bacon for a simple yet delicious side dish everyone will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Potatoes
  • 12 small potatoes (not baby potatoes)
  • 3 tbsp olive oil
  • Salt and black pepper, to taste
Filling
  • 1 cup sour cream
  • ½ cup shredded mozzarella cheese
  • 3 green onions, finely chopped
  • Salt and black pepper, to taste
Topping
  • 4 slices bacon, cooked and chopped

Method
 

  1. Preheat the Oven

    Preheat your oven to 190°C (375°F)
  2. Prepare the Potatoes
    Wash the potatoes thoroughly and place them on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

  3. Bake

    Roast the potatoes for 40 minutes, or until tender when pierced with a fork.

  4. Cook the Bacon

    While the potatoes are baking, cook the bacon in a pan over medium heat until crispy. Transfer to paper towels to drain, then chop into small pieces.

  5. Make the Filling

    In a bowl, combine:
    sour cream
    shredded mozzarella
    chopped green onions
    salt and pepper
    Mix until smooth and well combined.

  6. Cut and Fill

    Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise.
    (Optional) Scoop out a small portion of the center for more filling space.
    Spoon the sour cream mixture onto each potato half.

  7. Add Bacon

    Sprinkle the crispy bacon pieces evenly over the potatoes.

  8. Final Bake

    Return the potatoes to the oven for 5 minutes, or until the cheese is melted and heated through.

  9. Serve

    Serve warm as a side dish, appetizer, or snack.

Notes

  • Use small regular potatoes, not baby potatoes, for best texture.
  • Don’t skip the second bake — it melts the cheese and brings everything together.
  • You can swap mozzarella with cheddar for a stronger flavor.