This flavorful baked mini potato with dill sour cream is a perfect quick appetizer or snack. Fingerling potatoes are topped with a creamy dill-and-goat-cheese mixture and finished with crisp bacon and fresh dill for a delicious bite.
These mini potatoes pair wonderfully with light cocktails or with fish and grilled mains for a complete meal.
Why you’ll love this recipe
- Quick and easy to prepare — ideal as a bite-sized appetizer or snack.
- Cooked in the oven or air fryer to a crisp exterior and tender interior.
- Fresh dill brings a bright aroma that complements the creamy goat cheese and sour cream.
- Crispy bacon adds satisfying crunch and savory depth to every bite.
- The sour cream mixture doubles as a dip for chips, veggies, or other party foods.
📜Ingredients
Main ingredients for these baked mini potatoes with dill sour cream:
New potatoes: small purple or golden fingerlings.
Sour cream: provides creaminess and tang.
Goat cheese: soft or crumbled, adds tang and creaminess.
Fresh dill: bright herb flavor — substitute chives or parsley if needed; avoid dried dill when possible.
Bacon: cooked and finely chopped for crunch and savory flavor.
Garlic: roasted garlic is ideal for a mellow, caramelized flavor.
Substitutions
Potatoes: Small Yukon Golds halved work well for a larger bite.
Sour cream: swap with Greek yogurt, cream cheese, or ricotta.
Goat cheese: feta or a firm vegan cheese substitute.
Fresh herbs: chives or parsley for a different herb profile.
👩🏽🍳Step-by-Step Instructions
Start by rinsing any dirt from the potatoes and patting them dry.
- Toss the dry potatoes with olive oil, salt, and black pepper. Arrange in a single layer about an inch apart on a rimmed baking sheet.
- Wrap garlic in foil and place on the baking sheet with the potatoes so it roasts alongside them.
- Mix sour cream, crumbled goat cheese, roasted garlic, chopped dill, and bacon in a bowl. Adjust seasoning to taste and set aside.
- Once the potatoes are cooked and slightly cooled, cut a shallow cross on top of each potato and press to open an indentation for the topping.
- Pipe or spoon about a teaspoon of the sour cream mixture into each potato. Top with extra bacon bits and fresh dill. Serve warm or chilled.
The same sour cream topping works well on larger baked potatoes too.
🍴What to serve with new potatoes
Serve these mini potatoes alongside:
- Shrimp or other seafood
- Grilled or baked chicken
- Steak, ribs, or lamb chops
- Baked beans or salads
- Kebabs or roasted vegetables
Potato topping ideas
Use these ideas to vary the topping, whether you want a simple side or a hearty main:
- Bacon jam or caramelized onion jam for a sweet-savory finish.
- Cream cheese mixed with sour cream for extra richness.
- Melting cheeses: sharp cheddar, Parmesan, or mozzarella.
- Beans topped with melted cheese or seasoned minced beef.
- Soft- or hard-boiled eggs for a brunch-style option.
Equipment
- Oven or air fryer
- Rimmed baking sheet
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze plain cooked potatoes (without topping) for longer storage. Freeze the topping separately in a sealed bag for up to a month; thaw at room temperature before serving.
Tips to make it ahead of time
These mini potatoes are easy to prepare in advance for parties:
- Bake the potatoes, wrap them in foil, and store until ready to serve.
- Reheat at 350°F for 4–5 minutes (remove foil for a crisp exterior).
- Make the topping ahead (without the fresh dill), refrigerate, and fold in dill just before serving.
FAQ
Mini jacket potatoes typically take 45–55 minutes at 350°F, until fork-tender.
Potatoes are versatile: try casseroles, au gratin, mashed, salad, soups, fries, pies, stews, chips, latkes, gnocchi, hash, fritters, or frittatas.
You can boil, fry, bake, grill, air fry, roast, pressure cook, slow cook, or sauté potatoes.
Yes. Parboil for 4–5 minutes, pat dry, freeze on a sheet until firm, then transfer to a sealed bag for up to 16 weeks.
Store raw potatoes in a cool, dry, dark, and ventilated place (around 38–40°F). Avoid damaged potatoes to prevent rot.
Give this baked mini potato with dill sour cream recipe a try. If you make it, share a photo on social media with the hashtag #worldlytreat — we’d love to see it. Enjoy!
PEACE & LOVE
Maureen
📖 Recipe
New Potato Sour Cream Recipe
Equipment
-
oven or airfryer
-
rimmed baking sheet
Ingredients
- 24 oz raw, unpeeled new potatoes (about 670g)
- 2 tablespoons olive oil
- 4 garlic cloves (to roast)
- 1/2 cup sour cream
- 2 oz goat cheese
- 3 tablespoons chopped fresh dill, plus more to garnish
- 1/4 cup cooked bacon, finely chopped (about 4 strips)
- Salt and ground black pepper to taste (about 1 tsp kosher salt)
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse potatoes and pat them dry with a paper towel.
- Toss potatoes with olive oil, kosher salt, and black pepper. Spread on a rimmed baking sheet at least an inch apart.
- Wrap garlic in foil and place on the sheet. Bake for 50 minutes or until potatoes are fork-tender.
- While the potatoes bake, combine sour cream, goat cheese, chopped dill, and bacon in a medium bowl. Mash roasted garlic into the mix and adjust seasoning.
- When potatoes are cool enough to handle, cut a cross on top and press to open. Add about 1/2 teaspoon of the sour cream mixture to each potato. Garnish with additional bacon and dill.
- Serve warm or cold.
Video
Notes
- If short on time, roast at 400°F for 20–30 minutes until tender.
- Reheat in the oven or air fryer for best texture; microwaving is a quick option but may soften the skin.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze cooked potatoes without topping; freeze the topping separately for up to a month and thaw before using.
Nutrition
Calories: 413 kcal |
Carbohydrates: 30.5 g |
Protein: 13.1 g |
Fat: 27.4 g
Mention @WorldlyTreat or use #worldlytreat to share your photos.