These Mini Baked Potatoes, also known as baby jacket potatoes, are topped with whipped feta dip and cranberry sauce . This easy recipe makes for a delicious appetizer that can be served hot or cold.
- Ingredients
- Which potatoes can I use?
- Roasted Mini Potatoes Filling Variations
- How to make Mini Baked Potatoes
- Air Fryer Mini Baked Potatoes
- Oven Baked Mini Potatoes
- Microwave Mini Baked Potatoes
- Serving suggestions and other appetizers
- Storage
Make simple mini baked potato canapes that are perfect for entertaining! Potatoes are budget friendly and take on flavour really well.
Small potatoes are tossed in olive oil and seasoned with a little salt and black pepper just before baking. The skin becomes wonderfully crisp whilst the inside remains buttery soft.
The potatoes are then slit open ready to be filled to your hearts desire!
I’ve topped mine with creamy whipped feta and cranberry sauce but you can customise the recipe to suit your taste buds or whatever you have to hand.
For a quick small baked potato recipe, I suggest using the air fryer – you’ll only need to bake for 15 minutes rather than the 45-60 minutes it can take in the oven.
Ingredients
(Full ingredients list wit measurements can be found in the recipe card below)
Mini Potatoes
Olive Oil – or other
Salt and black pepper
Filling: Cranberry Whipped Feta Dip and fresh thyme. Alternatively, use rosemary
Which potatoes can I use?
You may see that mini potatoes are sold under a few different names. Baby potatoes have a waxy texture which is good for holding shape and serving as canapes.
New potatoes
Baby potatoes
Salad potatoes
Baby red potatoes
Baby Yukon gold potatoes
Russet potatoes would not work as they are floury.
Roasted Mini Potatoes Filling Variations
Sour cream and chives dip – homemade or store bought works
Winter slaw
Salsa – use store bought or homemade or try this mango pico de gallo
Hummus – such as chestnut , red pepper , or caramelized onion
Cheese – a small slice of cheddar cheese or brie can work really well. Alternatively, top with grated parmesan cheese. You can optionally bake them further to melt the cheese.
Garlic butter with fresh herbs of choice – mix together herbs, fresh garlic or garlic powder and softened butter
How to make Mini Baked Potatoes
Wash the potatoes thoroughly then pat dry with a paper towel.
In a large bowl, toss with oil, salt and pepper.
Bake the potatoes either in the air fryer, oven or microwave (steps below)
Once the roasted baby potatoes have cooled just enough to handle, cut a small slit through the potato lengthways using a sharp knife.
Add a small spoon of whipped feta and cranberry inside the potato and finish with fresh thyme. (Or filling of choice).
Serve warm or cold in a serving tray.
Air Fryer Mini Baked Potatoes
Place the potatoes in a single layer in the air fryer basket.
Air Fry at 200C/400F for around 10-15 minutes. Exact times will vary based on the size of the potatoes and your air fryer model.
The potatoes should have a golden brown skin and be fork tender in the middle.
Oven Baked Mini Potatoes
Arrange the potatoes on a baking sheet.
Bake in the centre of a preheated oven at 200C or 400F for approximately 40-50 minutes or until the skin is golden brown and the potatoes are tender.
Microwave Mini Baked Potatoes
Place the washed baby potatoes on a microwave safe plate. Microwave on high for 5 minutes or until tender.
I recommend giving them a minute or so in the air fryer or a couple of minutes in the oven to crisp up but this is optional.
Serving suggestions and other appetizers
Cranberry Cream Cheese Pinwheels with Puff Pastry
Baked Sweet Potato Crisps with Orange Oil and Thyme
Air Fryer Smashed Potatoes
Air Fryer Frozen Spring Rolls
Onion Bhaji in Air Fryer
Storage
Potatoes are perishable so do not leave them out for too long. Store them away in the fridge as soon as you are able to.
Refrigerator – store leftovers in the fridge in an airtight container and eat within 2 days. If possible, store the filling separately.
Freezer – I do not recommend freezing as it will alter the texture of the potatoes.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mini Baked Potatoes (Oven, Air Fryer and Microwave Method)
Equipment
- 1 Bowl
- 1 air fryer or oven or microwave
- 1 Baking sheet if using oven
- 1 Sharp knife
Ingredients
- 25 baby potatoes aka mini potatoes, small potatoes
- 1 tablespoon olive oil or oil of choice
- salt and black pepper
Filling
- ½ cup cranberry whipped feta dip
- thyme fresh, for garnishing
Instructions
- Wash the potatoes thoroughly then pat dry with a paper towel.
- In a large bowl, toss with oil, salt and pepper.
- Bake the potatoes either in the air fryer, oven or microwave (steps below)
- Once the roasted baby potatoes have cooled just enough to handle, cut a small slit through the potato lengthways using a sharp knife.
- Add a small spoon of whipped feta and cranberry inside the potato and finish with fresh thyme. (Or filling of choice).
- Serve warm or cold in a serving tray.
Air Fryer Mini Baked Potatoes
- Place the potatoes in a single layer in the air fryer basket.
- Air Fry at 200C/400F for around 10-15 minutes. Exact times will vary based on the size of the potatoes and your air fryer model.
- The potatoes should have a golden brown skin and be fork tender in the middle.
Oven Baked Mini Potatoes
- Arrange the potatoes on a baking sheet.
- Bake in the centre of a preheated oven at 200C or 400F for approximately 40-50 minutes or until the skin is golden brown and the potatoes are tender.
Microwave Mini Baked Potatoes
- Place the washed baby potatoes on a microwave safe plate.
- I recommend giving them a minute or so in the air fryer or a couple of minutes in the oven to crisp up.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mini Baked Potatoes (Oven, Air Fryer and Microwave Method)
Equipment
- 1 Bowl
- 1 air fryer or oven or microwave
- 1 Baking sheet if using oven
- 1 Sharp knife
Ingredients
- 25 baby potatoes aka mini potatoes, small potatoes
- 1 tablespoon olive oil or oil of choice
- salt and black pepper
Filling
- ½ cup cranberry whipped feta dip
- thyme fresh, for garnishing
Instructions
- Wash the potatoes thoroughly then pat dry with a paper towel.
- In a large bowl, toss with oil, salt and pepper.
- Bake the potatoes either in the air fryer, oven or microwave (steps below)
- Once the roasted baby potatoes have cooled just enough to handle, cut a small slit through the potato lengthways using a sharp knife.
- Add a small spoon of whipped feta and cranberry inside the potato and finish with fresh thyme. (Or filling of choice).
- Serve warm or cold in a serving tray.
Air Fryer Mini Baked Potatoes
- Place the potatoes in a single layer in the air fryer basket.
- Air Fry at 200C/400F for around 10-15 minutes. Exact times will vary based on the size of the potatoes and your air fryer model.
- The potatoes should have a golden brown skin and be fork tender in the middle.
Oven Baked Mini Potatoes
- Arrange the potatoes on a baking sheet.
- Bake in the centre of a preheated oven at 200C or 400F for approximately 40-50 minutes or until the skin is golden brown and the potatoes are tender.
Microwave Mini Baked Potatoes
- Place the washed baby potatoes on a microwave safe plate.
- I recommend giving them a minute or so in the air fryer or a couple of minutes in the oven to crisp up.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Cranberry Whipped Feta Dip is irresistibly light, creamy and encompasses the wonderful holiday flavor. This simple dip is an easy appetizer to serve at Thanksgiving or Christmas.
- Cranberry Feta Cheese Dip Recipe Ingredients
- Cranberry Compote Ingredients
- How to make Whipped Feta Cranberry Dip
- Serving Suggestion
- Storage
- Other Dip Recipes
You and your guests are sure to love this Whipped Feta Dip with Cranberry. It has a wonderful balance of sweet, tart, salty and savoury. You’ll love it even more because it is so easy to make yet looks and tastes fantastic!
It is great for using up leftover cranberry sauce but you can easily make your own without too much effort.
Usually, whipped feta dips have honey but I’ve skipped it as the cranberry sauce is sweet enough.
Whipped cheese dips are my go-to recipes for entertaining. I often switch it up and make this Whipped Goat Cheese dip too.
To use fresh cranberries, try my Cranberry Jalapeno Cream Cheese Dip .
Cranberry Feta Cheese Dip Recipe Ingredients
Feta or salad cheese – drain away the brine
Cream Cheese – alternatively use greek yogurt
Extra virgin olive oil
Garlic – a fresh clove of garlic works great but you can leave it out if you’re not a fan.
Salt and black pepper
Optional – whole milk or cream to loosen
Top with cranberry sauce , christmas jam or cranberry compote and crushed pistachios.
Alternatives – another nuts that work well are pecans or walnuts
Cranberry Compote Ingredients
Fresh cranberries
Orange juice and orange zest
Sugar or honey
To make the cranberry compote, boil the sugar, lemon juice and cranberries in a saucepan until the cranberries have burst. Turn off the heat when the mixture has reduced and become jam like. As it cools, it will continue to thicken.
See my cranberry sauce post for full instructions.
How to make Whipped Feta Cranberry Dip
In a food processor, add the feta cheese, cream cheese, garlic clove, olive oil, salt and pepper.
Blend until you achieve a smooth creamy texture. Add in milk/cream little by little to loosen the dip as needed.
Spread onto a serving plate or in a bowl.
Dollop over cranberry sauce and nuts. Scatter over fresh rosemary or fresh thyme leaves optionally.
Drizzle over a little extra extra-virgin olive oil and serve.
Serving Suggestion
Arrange in the centre of a serving platter with crackers, toasted baguette slices and/or crudites.
I filled these Mini Baked Potatoes with feta dip for a fun yet budget friendly take on canapes.
Storage
Store leftovers in an airtight container and keep in the fridge. Eat up within 3-4 days. Bring to room temperature before serving.
You can easily make this dip ahead of time – just keep the feta dip and cranberry sauce separate and assemble just before serving.
I do not recommend freezing this dip.
Other Dip Recipes
Sour Cream and Chive Dip
Poppadom Dips
Bread Dipping Oil
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Cranberry Whipped Feta Dip
Equipment
- 1 Blender
Ingredients
- ¾ cup feta cheese
- ¼ cup cream cheese
- ¼ cup extra virgin olive oil
- 1 clove garlic
- salt and pepper
- 2 tablespoon milk or cream (if needed)
Topping
- ½ cup cranberry sauce or cranberry jam
- 3 tablespoon pistachio nuts chopped
- 1 teaspoon thyme fresh
Instructions
- In a food processor, add the feta cheese, cream cheese, garlic clove, olive oil, salt and pepper.
- Blend until you achieve a smooth creamy texture. Add in milk/cream little by little to loosen the dip as needed.
- Spread onto a serving plate or in a bowl.
- Dollop over cranberry sauce and nuts. Scatter over fresh rosemary or fresh thyme leaves optionally.
- Drizzle over a little extra extra-virgin olive oil and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
