Gluten-Free Baby Baked Potatoes with Sour Cream and Chives

If you’re looking for a simple yet crowd-pleasing party appetizer, these gluten-free baby baked potatoes with sour cream and chives are a fantastic choice. With crispy golden skin and a soft, fluffy center, these little potatoes are bursting with flavour. Topped with tangy sour cream and fresh chives, they bring a perfect balance of texture and taste to any party spread. Plus, they’re naturally gluten-free, making them a great option for guests with dietary restrictions.

These mini baked potatoes are especially ideal for spring gatherings, when lighter, fresh flavours take center stage. The bright green chives add a touch of colour, making them a visually appealing addition to your party platter. Whether you’re hosting a garden party, a baby shower, an Easter brunch, or a casual get-together, these bite-sized treats will be a hit. They’re easy to eat, mess-free, and can be enjoyed warm or at room temperature, making them perfect for social events.

Why You’ll Love These Baby Baked Potatoes

One of the best things about these gluten-free baby baked potatoes is how easy they are to prepare. Simply roast the potatoes until crispy, then slice them open and top with a generous spoonful of sour cream and a sprinkle of chopped chives. If you want to take them up a notch, you can add crispy bacon bits, shredded cheese, or even a touch of smoked paprika for extra flavour.

Unlike traditional potato skins, which require scooping out the inside, these mini potatoes are left whole, making them much quicker to assemble. They also hold their heat well, so they stay warm for longer on a buffet table. If you’re making them in advance, you can keep the potatoes warm in a slow cooker or reheat them in the oven before serving.

Serving Suggestions

These mini baked potatoes pair beautifully with other appetizers like gluten-free stuffed mushrooms, or a cheese board. For a heartier spread, serve them alongside grilled meats, salads, or even a warm bowl of French onion soup. They also make a great alternative to fries or wedges if you’re looking for a more elegant way to serve potatoes.

For an extra springtime touch, consider garnishing your serving platter with edible flowers or fresh herbs. This not only enhances the presentation but also ties the dish into a light and fresh spring menu.

Notes & Tips

• Use an air fryer for an extra crispy skin without extra oil.
• Make them ahead: Roast the potatoes in advance and add toppings just before serving.
• Dairy-free option: Swap the sour cream for dairy-free yogurt or cashew-based sour cream.
• Add more flavour: Try topping them with garlic butter, smoked salmon, or caramelized onions for a gourmet twist.

Love a good party appetizer? Then try these!

🍴 Bacon Wrapped Sweet Pepper Poppers

🍴 Easy Gluten Free Sausage Rolls

🍴 Cornflake Chicken Tenders

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Gluten-Free Baby Baked Potatoes with Sour Cream and Chives

With crispy golden skin and a soft, fluffy center, these little potatoes are bursting with flavor. Topped with tangy sour cream and fresh chives, they bring a perfect balance of texture and taste to any party spread.

Cooking Method: AirFry, Baked Cuisine: American Courses: Appetizers, Lunch, Sides Recipe Keys: A appetizer L lunch S sides

Print Recipe

Pin Recipe appetizer

Prep Time 5 mins Cook Time 30 mins Total Time 35 mins Difficulty: Beginner Cooking Temp: 180  C Best Season: Suitable throughout the year, Spring, Summer Dietary:

G Gluten Free P Paleo V Vegetarian

Ingredients

Servings

• 450 grams baby potatoes

• 1 tbsp olive oil

• ½ tsp salt

• 125 grams sour cream

• 2 tbsp fresh chives (chopped)

Instructions

1. Preheat the oven to 180C Fan.
2. Add the potatoes to a bowl, drizzle with the oil and toss to coat.
3. Spread the potatoes on a baking sheet, lined with baking parchment, and sprinkle with the salt.
4. Bake for 30 minutes or until the potatoes are cooked through. Jiggle them around halfway through so they brown evenly.
5. Cut a cross onto each potato then squeeze to push some fluffy potato to the top, fill with a little sour cream and top with chives.

Note

• Use an air fryer for an extra crispy skin without extra oil.
• Make them ahead: Roast the potatoes in advance and add toppings just before serving.
• Dairy-free option: Swap the sour cream for dairy-free yogurt or cashew-based sour cream.
• Add more flavour: Try topping them with garlic butter, smoked salmon, or caramelized onions for a gourmet twist.