Introduction

Tasty Mini Potato Skins are a perfect savory snack or appetizer that combine crispy potato shells with a cheesy, buttery filling. Crisp bacon and fresh chives add the perfect finishing touch, making these bite-sized treats a crowd favorite.

A round white plate holds about 16 small potato halves arranged in a circle around a white bowl of green guacamole in the center. Each potato half has a base layer of crispy golden potato skin with a soft yellow-orange melted cheddar cheese layer on top. On top of the cheese, there is a dollop of white sour cream and crispy brown bacon pieces scattered unevenly. The potatoes are sprinkled with finely chopped green chives adding contrast and freshness. The plate is placed on a folded light yellow cloth over a white marbled surface. The overall look is warm, crispy, and fresh with a mix of yellow, white, brown, and green colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.75 lb potatoes (preferably Yukon Gold for a creamier texture)
3.5 tbsp olive oil (such as Bertolli for roasting)
1 tsp salt
0.5 tsp pepper
2.5 tbsp butter (unsalted, like Kerrygold for richness)
1.75 cup shredded cheese (Sharp Cheddar is recommended)
0.5 tsp garlic powder
10 slices bacon (cooked crispy and crumbled)
1 cup sour cream
0.25 bunch chives (snipped)

Instructions

Step 1: Preheat your oven to 425°F. Cut the potatoes in half lengthwise and toss them with 1 tablespoon of olive oil, salt, and pepper in a bowl. Place the potato halves cut-side down on a baking sheet and roast for 20-25 minutes until fork-tender and lightly golden.
Step 2: While the potatoes roast, cook the bacon slices in a skillet over medium-high heat for 8-10 minutes, turning occasionally, until very crispy. Transfer the bacon to a paper towel-lined plate to drain and cool before crumbling into bite-sized pieces.
Step 3: When the potatoes are cool enough to handle, scoop out their insides with a small spoon or melon baller, leaving about ¼ inch of potato attached to the skin. Place the scooped potato flesh in a bowl.
Step 4: Mash the scooped potato with butter, garlic powder, shredded cheese, and a pinch of salt and pepper. Aim for a slightly chunky texture rather than completely smooth for better bite.
Step 5: Spoon the mashed mixture evenly into each potato skin, mounding slightly. Arrange them on a clean baking sheet and drizzle with the remaining 2.5 tablespoons of olive oil.
Step 6: Bake the filled potato skins at 425°F for 8-10 minutes, until the tops are golden and the filling is heated through.
Step 7: Remove from the oven and let cool for 1-2 minutes. Top each with a dollop of sour cream, sprinkle with crumbled bacon, and finish with snipped chives. Serve immediately for the crispiest texture.

Tips & Variations

For extra smoky flavor, try using smoked cheddar cheese or adding a pinch of smoked paprika to the filling.
Substitute bacon with cooked pancetta or turkey bacon for different flavors.
To make these vegetarian, omit bacon and add sautéed mushrooms or caramelized onions as a topping.
Use a spoon to gently scrape the potato flesh to avoid breaking the skins.

Storage

Store leftover mini potato skins in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven at 375°F for 10 minutes to restore crispiness. Avoid microwaving as it can make the skins soggy.

How to Serve

A white plate holds eight small potato halves arranged closely, each topped with a first layer of golden melted cheese, then crispy dark brown bacon pieces scattered on top. On top of those, there is a dollop of white sour cream, finally sprinkled with small bright green chopped chives. A small white ramekin filled with green guacamole is placed in the center of the plate. In the foreground, a woman's hand is picking up one potato half, showing all the layers clearly. The plate is set on a white marbled surface with scattered chives around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Russet potatoes work well and result in a crispier skin, but Yukon Gold offers a creamier filling. Choose based on your texture preference.

Can I prepare these in advance?

You can scoop and fill the potato skins ahead of time and store them covered in the refrigerator. Bake them fresh before serving to ensure crispiness.