Crunchy Mini Potato Skins
These crunchy mini potato skins are bite-sized snacks filled with cheddar, bacon, green onions, and sour cream, perfect for game day or casual gatherings.
Ingredients
For the potato skins
- 1.5 pounds Mini potatoes (baby or new potatoes) About 1.5–2 pounds for 24 halves depending on size.
- Olive oil For brushing.
- Salt and freshly ground black pepper To taste.
For the filling
- 1 cup Cheddar cheese, shredded Sharp cheddar gives best flavor (about 1–1½ cups).
- Bacon bits Cooked and crumbled (use real or vegetarian bacon bits).
- Green onions, thinly sliced For brightness.
- Sour cream For serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
- Wash the mini potatoes and slice each in half lengthwise. Pat dry.
- Use a small spoon or melon baller to scoop a little of the potato flesh from each half, leaving a thin layer so the skins keep their shape. Reserve the scooped potato for another use.
- Brush the outside and inside edges of each potato half with olive oil. Sprinkle evenly with salt and pepper.
Baking
- Arrange the halves cut side down on the baking sheet, spaced apart. Bake for 18–22 minutes until the skins are golden and crisp at the edges.
- Remove from the oven and flip the halves cut side up. Fill each with a pinch of shredded cheddar and a few bacon bits.
- Return to the oven for 5–7 minutes, until the cheese melts and begins to bubble.
- Take them out, top with sliced green onions, and add a dollop of sour cream just before serving.
Notes
These mini potato skins are hand-held, shareable, and customizable. Keep the oven hot for the second bake to prevent soggy skins. Optional: broil for 1–2 minutes after the first bake for extra crunch.