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Mini Jacket Potatoes

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Mini Jacket Potatoes are just too good! Our crispy skinned little potatoes stuffed with soured cream and bacon sprinkles are super easy to make and delicious to eat!

Oh I hold my hands up! This is one potato recipe you’re going to want to make (and eat) again and again ALL AUTUMN! It’s just so tasty!

Our mini baked potatoes have the skins rubbed with oil just before baking so they crisp up deliciously.

Then once they’re crispy skinned and super tender in the middles we break them open and dollop in the soured cream dip.

And just for an extra delicious twist we sprinkle over crispy bacon strips. And they’re SO GOOD!

Great for serving as Bonfire Night food because you can make up loads of them in one go – filling the oven shelves with as many as you can cram in!

mini jacket potatoes stuffed with soured cream dip and topped with bacon sprinkles served on a tray with autumn leaves and pumpkins surrounding

Ingredients For Mini Jacket Potatoes

You’ll just need a handful of ingredients to make these easy baby jacket potatoes!

  • 12 small potatoes – we used potatoes from our local farm shop – Toogood Farm
  • 2 tbs olive oil
  • 8 slices of smoky bacon
  • 6 tbs soured cream
  • Small bunch chives – finely snipped
  • Bunch spring onions – finely sliced into rounds

Get more easy dinner recipes here

Equipment Needed To Make Mini Baked Potatoes

  • Vegetable brush
  • Fork
  • Frying pan
  • Paper kitchen towel
  • Scissors
  • Chopping board
  • Sharp knife
  • Small bowl
  • Spoon
  • Serving platter

How To Make Mini Jacket Potatoes

mini baked potatoes stuffed with soured cream dip and topped with bacon sprinkles served on a tray with autumn leaves and pumpkins surrounding

It’s super easy to make bake these baby potatoes in the oven. And they fill the house with a wonderful, cosy, homely dinner smell. It’s lush!

  • Firstly preheat the oven to 180C / 350F / Gas Mark 4
  • Next scrub the potato skins – run some water and scrub the potato skins using a vegetable scrubbing brush until all the dirt and soil is removed. Then dry them thoroughly.
  • Prick the potato skins – take a fork and prick through the potato skins on all sides of the potatoes, this will stop the potato bursting in the oven as it bakes.
  • Rub the potatoes with olive oil – add a splash of olive oil to your hands and rub each potato skin.
  • Bake the potatoes in the oven for approximately 1 hour – you put the potatoes directly onto the oven shelf to cook. They may take longer depending on the size. But after cooking for an hour give them a little squeeze to see if they’re tender. If not continue to cook and check every 10 – 15 minutes.
  • Cook the bacon – add a tablespoon of olive oil to a frying pan and fry the bacon over a high heat, turning regularly until it’s cooked through and crispy. Then set aside on some paper kitchen towel to soak up the excess grease and to cool down.
  • Snip the bacon into strips – once the bacon is cool, use kitchen scissors to snip it into strips ready for sprinkling.

How To Serve Mini Jacket Potatoes

Once the baby jacket potatoes are cooked – remove them from the oven and arrange on a platter – then load on the toppings!

mini jacket potatoes stuffed with soured cream dip and topped with bacon sprinkles served on a tray with autumn leaves and pumpkins surrounding
  • Cut cross shapes into the tops of the mini baked potatoes – then give the potatoes a little squeeze to loosen up the potato flesh and open up the tops ready for the filling.
  • Add the sour cream and chive dip – dollop a spoon full of the lovely creamy dip to each baby jacket potato.
  • Sprinkle over the bacon strips and sliced spring onions – then serve.

These baby oven baked potatoes also make a great side dish for roast chicken and corn cobs.

Get more Bonfire Night food and celebration ideas here!

Make Baby Potatoes In the Oven Your Way!

We love these baked potatoes filled with soured cream and chive dip topped with bacon and onions but there’s loads of other fillings you could try!

  • Baked beans
  • Grated cheese

Get loads more Baked Potato Toppings ideas here

Our mini baked potatoes are perfect served as Bonfire Night food at Bonfire parties!

mini baked potatoes stuffed with soured cream dip and topped with bacon sprinkles served on a tray with autumn leaves and pumpkins surrounding

Bonfire Night Food You’ll LOVE!

  • Chilli Sausage Rolls – proper homemade sausage rolls with a fiery kick! Super easy to make and delicious eaten still warm from the oven.
  • Lancashire Potato Hash – this was always traditionally eaten on Bonfire Night when I was a child. With loads of bread an butter for dipping in. Real comfort food!
  • Sausage Sandwich With Boozy Onions – mmmm these barmcakes stuffed with sausages and topped with fried onions that have been cooked in beer are perfect for eating around the fire.

Need Some Family Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes your whole family will LOVE!

Loads more ideas for family celebrations here!

Yield: Makes 12

Mini Baked Potatoes

mini baked potatoes stuffed with soured cream dip and topped with bacon sprinkles served on a tray with autumn leaves and pumpkins surrounding

Serve up a batch of proper oven cooked mini baked potatoes at your next Bonfire party.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 12 small potatoes 
  • 2 tbs olive oil 
  • 8 slices smoked bacon 
  • 6 tbs sour cream 
  • small bunch chives 
  • bunch spring onions

Instructions

  1. Firstly preheat the oven to 180C / 350F / Gas Mark 4
  2. Next scrub the potato skins – run some water and scrub the potato skins using a vegetable scrubbing brush until all the dirt and soil is removed. Then dry them thoroughly.
  3. Prick the potato skins – take a fork and prick through the potato skins on all sides of the potatoes, this will stop the potato bursting in the oven as it bakes.
  4. Rub the potatoes with olive oil – add a splash of olive oil to your hands and rub each potato skin.
  5. Bake the potatoes in the oven for approximately 1 hour – you put the potatoes directly onto the oven shelf to cook. They may take longer depending on the size. But after cooking for an hour give them a little squeeze to see if they’re tender. If not continue to cook and check every 10 – 15 minutes.
  6. Cook the bacon – add a tablespoon of olive oil to a frying pan and fry the bacon over a high heat, turning regularly until it’s cooked through and crispy. Then set aside on some paper kitchen towel to soak up the excess grease and to cool down.
  7. Make the sour cream and chive dip – simply mix the sour cream and chives together in a small bowl.
  8. Snip the bacon into strips – once the bacon is cool, use kitchen scissors to snip it into strips ready for sprinkling.
  9. Cut cross shapes into the tops of the mini baked potatoes – then give the potatoes a little squeeze to loosen up the potato flesh and open up the tops ready for the filling.
  10. Add the sour cream and chive dip – dollop a spoon full of the lovely creamy dip to each baby jacket potato.
  11. Sprinkle over the bacon strips and sliced spring onions – then serve.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 198Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 11mgSodium: 145mgCarbohydrates: 30gFiber: 3gSugar: 2gProtein: 6g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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