Photo of Mini baked potatoes by WW

Mini baked potatoes

Total Time
50 min
20 min
30 min
So delicious! Tuck in for a tasty TV supper, or enjoy as a yummy nibble when friends come around.


Potatoes, Raw

12 portion(s), small, such as Charlotte or Vivaldi Soft cheese and sweetcorn filling:

Sweetcorn, tinned, drained

25 g, thawed if frozen

Medium fat soft cheese

3 tablespoon(s)

Chives, Fresh

2 teaspoon(s), chopped, or spring onion


1 pinch, and freshly ground black pepper Spicy tuna salsa filling:


1 large, finely chopped


1 extra large, 2cm piece, finely chopped

Coriander, fresh

2 teaspoon(s), chopped, or parsley

Chilli, green or red

1 teaspoon(s), chopped, (use green chilli)

Tuna in brine, drained

25 g, Coronation chicken filling:

Low Fat Natural Yogurt

80 g

Curry Powder

1 teaspoon(s), medium

Mint, Fresh

2 teaspoon(s), chopped

Roast Chicken, Mixed Meat, Skinless

50 g, skinless, chopped


  1. Preheat the oven to Gas Mark 6/200°C/400°F/fan oven 180°C.
  2. Put the potatoes into a roasting pan or arrange them on a baking sheet. Bake them in the oven for 30-35 minutes, or until tender. Meanwhile, make the fillings.
  3. For the soft cheese and sweetcorn filling, mix together the sweetcorn, low fat soft cheese and chives or spring onion. Season and keep in a cool place.
  4. For the spicy tuna salsa filling, mix together the tomato, cucumber, coriander or parsley, green chilli and tuna. Season and keep in a cool place.
  5. For the coronation chicken filling, mix together the yogurt, curry powder and mint, then stir in the roast chicken. Season and keep in a cool place.
  6. When the potatoes are cooked, split them open and share the fillings between them.


It’s easy to make these potatoes for more people, just double or treble the quantities.