This flavorsome baked mini potato with dill sour cream makes an ideal quick appetizer or snack. Top these fingerlings with more bacon bits and fresh dill for a mouthful of deliciousness.
Why you'll love this recipe
- You'll love this recipe because it's quick and easy to put together and makes for a perfect mini appetizer like my bacon jam and gruyere croccantini.
- You can cook the golden potatoes in the oven or an air fryer.
- The little potatoes are crispy on the outside and tender on the inside.
- The added fresh dill yields a great aroma and compliments the creamed bacon.
- A generous amount of crispy bacon on every bite
- For my game-day party food lovers, the creamy bacon topping doubles as a dip for all things. This bacon jam dip and pumpkin dip with goat cheese are some of my favorites.
If you love sour cream in your dishes, you should try my eggless cornbread recipe; it's worth the bite.
Here are the main ingredients for the baked potatoes loaded with sour cream:
New potatoes: purple or golden mini potatoes
Sour cream: Sour cream compliments potato so well that it's hardly a miss when added.
Goat cheese: Soft or crumbled goat cheese is perfect for this dish. It adds a slightly tangy and mildly sweet flavor to the topping.
Herb: Fresh dill is my go-to for this recipe, as it adds a pleasant aroma to the sour cream and goat cheese. See the substitution list below if you can't find dill. Dried dill should be a last resort.
Bacon: Bacon adds a mouthful of crunch and flavor to these fingerlings and shouldn't be skipped.
Garlic: Roasted garlic is best as the taste is not pungent compared to fresh garlic. When roasted, garlic lends a sweet caramelized flavor.
Potatoes: You can cut a small Yukon fold in half. Place them on a baking sheet face-side down before baking.
Sour cream: Greek yogurt, cream cheese, or ricotta can be used instead.
Goat cheese: feta cheese or tofu for vegans.
Fresh Herbs: chives or parsley
To make these baked potatoes with bacon dish, you'll start by rinsing off any dirt trapped on the potatoes. Pat dry with a paper towel.
- Toss the dry potatoes with olive oil, salt, and black pepper in a bowl or baking sheet. Spread on a single layer up to an inch apart.
- Wrap the garlic in foil and bake alongside the potatoes.
- Combine the sour cream, bacon, goat cheese, roasted garlic, and dill in a bowl.
- Cut a cross atop the potatoes and press down to create an opening.
- Top with a teaspoon or so of the sour cream. Extra bacon bits, cos LIFE! Serve warm or cold.
You can also use the same sour cream sauce for larger potatoes.
🍴What to serve with new potatoes
Serve this homemade potato recipe alongside.
- Grilled/baked chicken
- Baked beans
- Grilled or cooked veggies like carrots, broccoli, bell peppers, green beans, etc.
Potato Topping ideas
To make a potato dish into a dinner recipe, you can go crazy on the toppings or light if you have it as a side dish. To make an equally tasty variation, here are some ideas to liven up roasted potatoes;
- Bacon jam: This apple bacon jam with caramelized onion is the holy grail and would make for an ultimate topping.
- Cream cheese with sour cream
- Cheese: sharp cheddar, Parmesan, mozzarella
- Beans with melty cheese
- Seasoned Minced beef
- Hard-boiled eggs or runny eggs
- Oven or air fryer (if you'd instead make an air-fried version)
- Rimmed baking sheet (affiliate link)
I doubt you'll have any left, but if you do, store them in an airtight container in the refrigerator for up to 3 days.
Freeze the potatoes separately without the topping.
Place the topping in a ziplock bag, releasing any air to prevent freezer burn. Freeze for up to a month. Leave at room temperature to defrost before serving.
Tips to make it ahead of time
Are you hosting a party or get-together and need to sort out appetizers before it gets wild? You are lucky because these loaded dill potatoes are easily made in advance. Here are some tips to guide you;
- Bake the potatoes and wrap them in foil until you are ready to use them.
- Once ready, preheat in the oven or air fryer at 350°F for 4-5 minutes or until warm (remove the foil before heating up for that crispy outer layer)
- Make the topping ahead by mixing all the ingredients in a bowl except the dill. Cover with a wrap and refrigerate.
- Once it's time to serve, fold in the fresh dill and add to the baked potatoes.
Mini jacket potatoes will take anywhere from 45-55 minutes to cook in the oven when it's baked at 350°F.
There are a ton of things you can make with a bunch of potatoes; here are a few:
Potato au gratin
You can boil, fry, bake, grill, air fry, roast, pressure cook, slow cook, or sauté potatoes.
Yes. New or baby potatoes can be frozen for up to 16 weeks. Before freezing, make sure to parboil the potatoes in hot water for about 4-5. Pat dry with a paper towel, place an inch apart on a baking sheet, freeze for an hour or more, then transfer the little potatoes into a sealed bag.
Store raw potatoes in a cool, dry, and dark place with adequate ventilation anywhere from 38°F-40°F to avoid them from sprouting. Store in a wire basket or paper bag. Avoid storing potatoes that have been bruised or damaged, as this will make them rotten fast.
There you have it! I hope you try this tasty baked mini potato with dill sour cream recipe. Share a bite with us on our social media If you make this recipe using the hashtag worldlytreat(#worldlytreat), we'd love to join the soirée. Also, don't forget to pin it for later. Chat soon?
PEACE & LOVE
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New Potato Sour Cream Recipe
- oven or airfryer
- 24 .oz Raw, unpeeled new potatoes (670g)
- 2 tablespoons Olive oil
- 4 Garlic cloves
- ½ cup Sour cream
- 2 .oz Goat cheese
- 3 tablespoons Chopped fresh dill + more to garnish
- ¼ cup Cooked bacon, finely chopped (about 4 strips, fat trimmed)
- Salt and ground black pepper to taste (about a teaspoon kosher salt)
- Preheat the oven to 350°F
- Add the potato into a colander, and place it under running water. Pat dry each potato with a paper towel until it’s thoroughly dry.
- Place the potatoes into a large bowl or on a rimmed baking sheet. Sprinkle with olive oil and season with a good amount of kosher salt and black pepper.
- Spread the potatoes over a large rimmed baking sheet at least an inch apart.
- Wrap the garlic in foil and place it on the baking sheet. (If there is no space on the sheet, place it on the oven rack). Bake for 50 minutes or until it’s fork tender.
- Meanwhile, combine sour cream, goat cheese, dill, and bacon into a medium-sized bowl. Set aside.
- Once the potatoes are slightly cool, transfer them to a serving platter. Cut a cross atop and slightly apply pressure where you made the cut using the tip of your thumb. Add half a teaspoon of the sour cream mix, and garnish with bacon bits and dill.
- Serve warm or cold.
- If you are pressed for time, cook it faster for 20-30 minutes at 400°F.
- To reheat, place the mini potato bites in an oven-safe container and microwave on high for a minute or until it’s warm. Once heated, don’t refrigerate.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the potatoes separately without the topping.
- Place the topping in a ziplock bag, releasing any air to prevent freezer burn. Freeze for up to a month. Leave at room temperature to defrost before serving.