Dips & Sips: Mini Baked Potatoes with Pico de Gallo Salsa, Sour Cream, and Chives

A fun, mini baked potato treat!

Credit: Sarah Tracey

TOTAL TIME45 Minutes


  • 2 pounds small yellow potatoes (about 12 potatoes 2″ in size)
  • 2 T. olive oil
  • Sea Salt to taste
  • 1 container Fresh Cravings Pico de Gallo Hummus (Mild or Medium)
  • 1 cup sour cream
  • 3 T. chopped chives
  • 6Wine Pairing: Chardonnay


  1. Preheat oven to 400° F
  2. Wash and dry the potatoes and then dry them well. Place potatoes on a rimmed baking sheet, drizzle with olive oil, and roll them around to coat. Sprinkle generously with salt, rolling around to coat evenly.
  3. Roast for 30-35 minutes, until they are tender when pierced with a fork.
  4. Let potatoes cool slightly, and cut out a ‘V’ shape on each.
  5. Top each potato with the Fresh Cravings Pico de Gallo Salsa, then a small dollop of sour cream. Sprinkle chives on top and serve while still warm.