How to Make Mini Baked Potatoes for Your Next Summer Shindig
Categories: DIY Recipes

How to Make Mini Baked Potatoes for Your Next Summer Shindig

Have you ever met someone who doesn’t like bite-sized food? Mini food basically means you get to eat everything from the menu on just one plate. We’ve made mini pizzas and mini corn dog muffins, and now it’s time to add to the mini menu — check out these mini baked potatoes with gooey melted brie and sweet, sticky caramelized onions. Bite-sized FTW.

Ingredients (makes about 35 potatoes)

— 4 1/2  pounds small potatoes

— 1 tablespoon olive oil

— sea salt

— 3 medium red onions

— 1 tablespoon butter

— 1 tablespoon vegetable oil

— 1 tablespoon brown sugar

— water

— 14 ounces brie

— fresh chives

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Toss the potatoes in oil and salt, arrange on a large baking tray and prick each one with a fork. Place in the oven and bake for 45 minutes.

2. While the potatoes are baking, peel the onions and slice into 1/8-inch slices. Heat butter and oil in a large skillet until hot. Add in the onions and turn down the heat to medium-low. Add a pinch of salt and stir the onions until coated in oil. Cook the onions for 30 minutes, stirring every 3 minutes or so.

3. After 30 minutes, add 1 tablespoon of brown sugar and 2 tablespoons of water. Cook for 3 minutes more, then turn off the heat.

4. When the potatoes are cooked, take them out of the oven and let cool for 5 minutes. Leave the oven on. Cut a cross into the top of each potato and pinch at the bottom to open it up. Place a slice of brie inside each cross, then place back in the oven until just melted.

6. Take the potatoes back out of the oven. Spoon a teaspoon of caramelized onion into each, then top with chopped chives.

Preheat the oven to 350 degrees Fahrenheit. Toss the potatoes in oil and salt, arrange on a large baking tray and prick each one with a fork. Place in the oven and bake for 45 minutes. 

While the potatoes are baking, peel the onions and slice into 1/8-inch slices.

Heat butter and oil in a large skillet until hot. Add in the onions and turn down the heat to medium-low. Add a pinch of salt and stir the onions until coated in oil. Cook the onions for 30 minutes, stirring every three minutes or so.

Pro Tip: Don’t over-stir or you’ll get mushy onions! You may find that onions stick to the bottom of the pan — this actually helps the caramelization process. But if necessary, stir in one tablespoon of water to deglaze the pan.

After 30 minutes, add one tablespoon of brown sugar and two tablespoons of water. Cook for three minutes more, then turn off the heat.

When the potatoes are cooked, take them out of the oven. Cut a cross into the top of each potato and pinch the bottom of the potato to open it up.

Place a slice of brie into each potato and place back in the oven for one or two minutes to melt.

Take the potatoes back out of the oven. Spoon a teaspoon of caramelized onion into each, then top with chopped chives.

YUM. The perfect addition to your summer barbecue.

 Will be trying out this recipe yourself? If so, we want to see the results! Share photos with the hashtags #britstagram and #iamcreative so we can take a look.