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Mini Potato Skins

Mini Potato Skins

These cute & tasty mini potato skins are crispy on the outside and filled with oozing cheese then topped with salty bacon bits, sour cream, and green onions. They are the perfect snack, super bowl treat, and the ultimate finger food. My entire family enjoys loaded baked potatoes so I knew they would love these little beauties. These mini potato skins take a bit of time to make but I think they are worth it–we all loved them and they disappeared in minutes.

Mini Potato Skins

How to Make Mini Potato Skins

Cook the bacon in a skillet over medium heat until crisp. Remove from the skillet and drain on paper towels before chopping into very small bits.

Preheat the oven to 400 degrees.

Combine the baby potatoes with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat them evenly. Place the potatoes on a small baking sheet.

Bake in the oven for 30-40 minutes, or until cooked through and fork-tender. Remove the small baking sheet from the oven and allow the potatoes to cool for 10 minutes, or until they are cool enough to handle.

Turn the oven up to 450 degrees.

Cut each potato in half lengthwise then using a small spoon scoop out the potato flesh from the center, leaving about 1/8-inch on the skin walls. Reserve potato flesh for another recipe such as mashed potatoes or gnocchi.

Brush the remaining tablespoon of olive oil all over each potato half then season the insides with sea salt and freshly cracked pepper, to taste.

Place the potato halves cut side down on the small baking sheet and bake for 10 minutes. Flip them over and continue to bake for 5 minutes.

Mini Potato Skins

Remove from the oven and place some cheese in the center of each potato skin then return to the oven to bake for 5 minutes, or until the cheese is melted & bubbling.

Remove from the oven and top with bacon bits then add a dollop of sour cream & some green onions. Serve immediately. Enjoy.

Mini Potato Skins

Mini Potato Skins

Mini Potato Skins

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Appetizer
Cuisine: American
Servings: 20 mini potato skins
Author: Pam - For the Love of Cooking

Equipment

  • Skillet
  • Small Baking Sheet

Ingredients

  • 3 slices of bacon
  • 10 small baby potatoes
  • 2 tbsp olive oil, divided
  • Sea salt and freshly cracked pepper, to taste
  • Cheddar cheese, shredded, to taste
  • Sour cream
  • 2-3 green onions, chopped

Instructions

  • Cook the bacon in a skillet over medium heat until crisp. Remove from the skillet and drain on paper towels before chopping into very small bits.
  • Preheat the oven to 400 degrees.
  • Combine the baby potatoes with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat them evenly. Place the potatoes on a small baking sheet.
  • Bake in the oven for 30-40 minutes, or until cooked through and fork-tender. Remove the baking sheet from the oven and allow the potatoes to cool for 10 minutes, or until they are cool enough to handle. 
  • Turn the oven up to 450 degrees. 
  • Cut each potato in half lengthwise then using a small spoon scoop out the potato flesh from the center, leaving about 1/8-inch on the skin walls. Reserve potato flesh for another recipe such as mashed potatoes or gnocchi.
  • Brush the remaining tablespoon of olive oil all over each potato half then season the insides with sea salt and freshly cracked pepper, to taste. 
  • Place the potato halves cut side down on the baking sheet and bake for 10 minutes. Flip them over and continue to bake for 5 minutes.
  • Remove from the oven and place some cheese in the center of each potato skin then return to the oven to bake for 5 minutes, or until the cheese is melted & bubbling.
  • Remove from the oven and top with bacon bits then add a dollop of sour cream & some green onions. Serve immediately. Enjoy. 
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5 Comments

  1. They look delicious Pam – excellent appetizer.