Prepare the Potatoes

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Wash the Potatoes: Scrub the baby potatoes thoroughly under cold water to remove any dirt. Pat them dry with a towel.
3. Coat with Olive Oil: Toss the potatoes in olive oil until they’re lightly coated. This will help them get crispy and golden.
4. Season with Salt and Pepper: Sprinkle the potatoes with salt and pepper to taste. You can also add a pinch of garlic powder or smoked paprika if you like extra flavor.

Bake the Potatoes

1. Arrange on a Baking Sheet: Place the seasoned potatoes in a single layer on a baking sheet. Make sure there’s enough space between them so they can cook evenly.
2. Bake: Pop the potatoes in the preheated oven and bake for 40-50 minutes. You’ll know they’re done when the skins are crispy and the insides are soft and tender. You can test by poking a fork into one of the potatoes—it should slide in easily.
3. Cool Slightly: Once the potatoes are done, remove them from the oven and let them cool for a few minutes before handling.

Top and Serve

1. Slice the Potatoes: Using a sharp knife, make a small slit down the middle of each potato (be careful not to cut all the way through).
2. Add Toppings: Gently push the sides of each potato to open it up slightly. Fill with your desired toppings, such as a dollop of sour cream, a sprinkle of cheddar cheese, bacon bits, and a few chopped green onions.
3. Serve: Arrange your mini baked potatoes on a platter and serve warm.