Description

These crispy, bite-sized mini potato skins are the perfect party appetizer, combining tender potato with sharp cheddar cheese, crispy bacon, and a dollop of tangy sour cream. They’re easy to make, endlessly customizable, and a guaranteed crowd-pleaser at any gathering.

Ingredients

Units Scale

For the Potato Skins

12 small (baby) potatoes
1 tablespoon olive oil
1/2 teaspoon kosher salt

For the Filling

3/4 cup shredded sharp cheddar cheese
4 slices bacon, cooked and crumbled
2 green onions, thinly sliced

For Topping

1/2 cup sour cream
Freshly ground black pepper, to taste

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Bake the Potatoes: Scrub the baby potatoes clean, dry them thoroughly, then toss with olive oil and salt. Arrange on the prepared baking sheet and bake for 25–30 minutes, or until tender when pierced with a fork.
Prep and Scoop: Let the potatoes cool for about 10 minutes. Cut each potato in half lengthwise. Using a small spoon or melon baller, carefully scoop out most of the flesh, leaving about a 1/4-inch shell. Save the scooped-out potato for another use like mashed potatoes.
Crisp the Skins: Place the potato shells cut side up back on the baking sheet. Lightly brush the insides with a bit more olive oil and return to the oven. Bake for another 8–10 minutes, until the edges turn crisp and golden.
Add Cheese and Bacon: Sprinkle shredded cheddar and crumbled bacon evenly inside each potato skin. Return to the oven for 3–5 minutes, just until the cheese is melted and bubbly.
Garnish and Serve: Remove from oven, let them cool slightly, then add a small dollop of sour cream and a sprinkle of sliced green onions over each. Finish with a crack of black pepper, if desired. Serve warm.

Notes

You can prep the potatoes ahead of time and bake with cheese just before serving for maximum crispiness.
For a vegetarian version, omit the bacon or use plant-based bacon crumbles.
Try different cheeses like pepper jack, mozzarella, or gouda for a flavor twist.
If desired, garnish with chopped chives or parsley for extra color.

Nutrition

Serving Size: 2 mini potato skins
Calories: 128
Sugar: 0.9g
Sodium: 186mg
Fat: 7.8g
Saturated Fat: 3.2g
Unsaturated Fat: 3.9g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1.3g
Protein: 4.1g
Cholesterol: 15mg