Mini sour cream and onion potatoes
Twice baked potatoes are so holiday season and these are seasoned to taste like sour cream and onion potato chips.
They’re super creamy inside with sour cream and onion mash, then topped with parmesan and baked to get a crispy top. Finished with crushed potato chips for extra fun.
These are great either as canapés or sides to go along with dinner.
If you’re hosting, these are an easy snack to make and prep in advance. You can simply fill the cups with the mash and place in the fridge until you’re ready to toast them before serving.
Ingredients:
500g cocktail potatoes
2 tbsp olive oil
150ml milk
30g butter, salted
225g sour cream, plus more for garnish (250g total)
1/2 tbsp onion powder
1 tbsp dried onion flakes/ granules
1/4 cup fresh chives, finely chopped, plus more for garnish
flakey salt
cracked black pepper
handful of grated parmesan
handful of sour cream and onion potato chips
Method:
Roast the potatoes: preheat oven to 175C/350F. Arrange potatoes on a baking sheet, 1 to 2 inches apart and coat evenly with olive oil and flakey salt. Roast for 1 hour. Let cool for 10-15 mins before handling.
Scoop out the inside: slice the top third off the potato, I like to hold it lengthwise. Scoop out the inside, leaving behind the cup with enough potato still in it so that it holds it’s shape. Transfer the scooped potato filling to a mixing bowl.
Heat the milk and butter: add milk and butter to a small pan and just gently heat to melt the butter. Pour over potatoes while still warm.
Make the sour cream mash: to the bowl with potato, milk and butter, mash until the desired consistency is formed. I like it smooth with some lumps. Add sour cream, dried onion granules, onion powder, chives, salt and pepper. Fold to combine. Taste for salt and adjust. Keep in mind the potato cups are salted, too!
Fill the potato cups: fill the potato cups with the mash and gently press down to fill them up completely. You can fill them up to the top and clean up the sides or overfill them in a towering style. Just smooth out any peaks on the top so the surface is smooth. Add a sprinkle of grated parmesan to the top of each filled potato.
Broil: heat the oven to 200C/390F on the broil/grill setting. Once hot, place the tray with the potatoes on the middle rack and watch closely as they toast on the tops, about 3-5 mins (depending on your oven).
Garnish: let cool 10-15 mins before handling, then garnish with a dollop of sour cream on each potato, extra chives and crumbled potato chips. Enjoy straight away!
