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Mini Potato Skins

Savory Mini Potato Skins: Crispy Bites for Game Day Fun

These Mini Potato Skins are crispy, flavorful bites that are perfect for game day and sure to impress your guests.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Baby Dutch Yellow Potatoes Feel free to substitute with any small potatoes.
  • 2 tablespoons Avocado Oil Any cooking oil can be used.
  • 1 teaspoon Kosher Salt Adjust according to taste.
For the Filling
  • 1 cup Sharp Cheddar Cheese Swap for your favorite hard cheese if desired.
  • 4 slices Bacon (cooked and crumbled) Use a meat alternative for a vegetarian option.
  • 1/2 cup Sour Cream Use more if you prefer!
  • 2 tablespoons Green Onions Substitute with chives for a milder flavor.
For Extra Flavor (Optional)
  • 1 teaspoon Onion Powder May darken the skins slightly.
  • 1 teaspoon Garlic Powder Similar appearance note applies as with onion powder.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • knife
  • spoon

Method
 

Step-by-Step Instructions for Mini Potato Skins
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the bacon in a single layer on the sheet, and bake for 25 to 40 minutes, or until crispy. Remove from the oven and crumble into pieces.
  2. Increase your oven temperature to 425°F (220°C). Rinse and scrub the baby Dutch yellow potatoes, then toss them with avocado oil and kosher salt in a bowl. Bake for 20 minutes or until fork-tender. Allow them to cool for about 30 minutes.
  3. Carefully slice each cooled potato in half lengthwise and scoop out the flesh, leaving about an 1/8-inch shell. Reserve the scooped-out flesh for another recipe if desired.
  4. Preheat the oven to 450°F (232°C). Position the potato skins hollow side down on the baking sheet and bake for 10 minutes, then flip and bake an additional 10 minutes until golden and crispy.
  5. Fill each skin with shredded sharp cheddar cheese and crumbled bacon, then return to the oven for about 5 minutes or until the cheese is melted and bubbly.
  6. Let the mini potato skins cool slightly before serving. Top with sour cream and green onions. Serve warm.

Nutrition

Serving: 2piecesCalories: 250kcalCarbohydrates: 25gProtein: 10gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 25mgSodium: 400mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat to maintain crispiness.

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