Mini baked potatoes with sour cream, chive and bacon
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Topped with sour cream, crispy bacon bits and finely chopped chives, our mini baked potato canapé recipe is the perfect little mouthful to serve at a party.
For more retro canapé ideas, take a look at our feature.
First published in 2019
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Ingredients
Metric
Imperial
- 20 new potatoes
- olive oil
- salt
- 3 slices of smoked streaky bacon
- 150g of sour cream
- 6 chives, finely chopped
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Toss the potatoes in a splash of olive oil and a pinch of salt and bake for 25–30 minutes or until the skins are nice and golden and the potatoes soft all the way though
3
Place the bacon on a tray and into the oven to crisp up, around 10 minutes
4
Pat the bacon with paper towel to get rid of excess grease, then finely chop the bacon into little crumbs
5
Use a small knife to make a slit in each potato, then top with a small dollop of sour cream, sprinkle of bacon bits and some chopped chives. Can be served warm or cold
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