Mini Potato Skins
These Mini Potato Skins pack all the classic loaded potato skin flavor into a perfectly bite-sized appetizer. Made with small gold potatoes, crispy edges, melted cheddar, and bacon, they’re ideal for parties and game day.
Equipment
- Rimmed baking sheet
- Pastry Brush
- melon baller or spoon
Ingredients
- 12 mini gold potatoes
- 1/4 cup olive oil, divided
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1/2 lb bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 1/4 cup sour cream
- 2 green onions, thinly sliced
Instructions
- Preheat oven to 400°F (200°C). Toss potatoes with 2 tablespoons olive oil. Bake for 40–45 minutes until fork-tender. Cool 10 minutes.
- Slice potatoes in half lengthwise. Scoop out centers, leaving about 1/8-inch of potato inside each skin.
- Increase oven to 450°F (230°C). Brush skins with remaining olive oil mixed with salt and pepper. Bake face-down for 10 minutes.
- Flip skins skin-side down. Bake another 10 minutes until golden and crisp.
- Fill skins with cheddar cheese and bacon. Broil 2–3 minutes until cheese is melted and bubbly.
- Top with sour cream and green onions. Serve immediately.
Notes
The triple-bake method is key for crisp edges. Don’t skip the face-down bake—it removes moisture and guarantees crunch.