Buzz
Sliders, cupcakes, mini quiches, and pigs in blankets share one thing in common: They’re all bite-sized twists on beloved dishes that quickly became party favorites. Now, the baked potato is joining the appetizer trend. Make it small, skewer it, and you’ve got a new party snack classic.
I can’t stand regular baked potatoes. No matter how you season or prepare the skin, the typical baked potato is a hollow shell of flavorless potato. You need a plate to cut it open and load it with toppings, which often stay cold. It’s awkward, requires utensils, and demands your attention—definitely not ideal party food (and I still can’t understand why it’s ever considered fun). Mini baked potatoes fix all of these problems. Baby potatoes are just about an inch wide, so the flavor on the skin works throughout. They’re on a stick, making them perfect for grabbing and socializing at the party. Everything served on a skewer is small, making it easy to eat in a couple of bites. Plus, because they’re so tiny, mini baked potatoes are a whole lot more fun to snack on.
Make these skewered delights using any baby potato variety you can find. My local store offers a mix of red and gold potatoes, but look for those around one to one and a half inches in size. Smaller potatoes are also great—I’ve seen super tiny ones, around half an inch, and they cook up very quickly. If you go for the mini potatoes, be careful when skewering them to avoid cracking.
First, decide what flavors you'd like to add, and whether those need cooking too. When I think of baked potatoes, I imagine bacon, cheddar, and sour cream, so that’s exactly what I went with. Line a baking sheet with foil or parchment paper, and coat your potatoes with oil. Sprinkle them with a generous amount of salt—about one to two teaspoons—and massage it in to ensure they’re evenly coated. Even if it seems too salty, it’ll be just right once they bake. Carefully skewer the potatoes onto bamboo sticks. Add half a strip of bacon to each skewer. There are two things to consider with your bacon: presentation and texture. You can either wrap the bacon around the potato or position it beside it. If you prefer everything in one bite, wrapping it around might be the way to go. But if you want to clearly see each ingredient, leave the bacon curled on the side. For chewy bacon, skewer it raw—it will bake up chewy and soft. For crispy bacon, cook it partially first. I boiled mine for about a minute until it became opaque, then added it beside the potatoes on the skewer.
Once your skewers are ready, bake them for 20-30 minutes in a 350°F oven. If your potatoes are tiny, check them a few minutes early, and add a bit more time if they’re larger. The potatoes should appear crisp on the outside and will likely be making a squealing sound from the steam (and their excitement). Now it’s time for cheese! If you want a perfect single-bite potato, sprinkle some finely shredded cheddar on top while they’re still hot. You can even pop the whole tray back in the oven for a couple of minutes to melt the cheese over everything. Personally, I’m a cheese enthusiast, so I placed a chunk of cold cheese right on the skewer. Allow the skewers to cool slightly before arranging them on a platter with any condiments your guests might enjoy.
Feel free to customize these mini potato skewers to suit your taste. You could add cooked broccoli or even serve baked beans as a side condiment to spoon over them. I paired mine with a small bowl of sour cream and chives. Experiment with new toppings, and enjoy these delicious potato pops year-round.
