Tasty Mini Potato Skins Recipe
These Tasty Mini Potato Skins are crispy, cheesy, and loaded with savory bacon and fresh chives. Perfect as a delicious appetizer or snack, they combine creamy mashed potato filling with a perfectly baked potato shell crust. Easy to make and sure to impress at any gathering!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10-12 mini potato skins 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the potato shells:
- 1.75 lb Yukon Gold potatoes
- 3.5 tbsp olive oil (preferably Bertolli)
- 1 tsp salt
- 0.5 tsp pepper
For the filling:
- 2.5 tbsp unsalted butter (Kerrygold recommended)
- 1.75 cups shredded Kraft Sharp Cheddar cheese
- 0.5 tsp garlic powder
For the toppings:
- 10 slices bacon, cooked crispy and crumbled
- 1 cup sour cream
- 0.25 bunch chives, chopped
Instructions
- Preheat and prepare potatoes: Heat your oven to 425°F. Cut the potatoes in half lengthwise and toss them with 1 tablespoon olive oil, salt, and pepper in a bowl. Place cut-side down on a baking sheet for roasting.
- Cook bacon: In a skillet over medium-high heat, cook bacon slices until very crispy, about 8-10 minutes, turning occasionally. Transfer to paper towels to drain and let cool slightly before crumbling.
- Roast potatoes: Bake the potatoes cut-side down for 20-25 minutes until fork-tender and lightly golden. Let cool enough to handle.
- Scoop and mash filling: Carefully scoop out potato insides, leaving about ¼ inch flesh attached to skins to maintain structure. Mash the scooped potato with butter, garlic powder, shredded cheese, salt, and pepper. Keep the mixture slightly chunky for texture.
- Fill potato skins: Spoon the mashed potato mixture evenly back into each skin half, mounding slightly. Arrange on a clean baking sheet and drizzle with the remaining 2.5 tablespoons olive oil.
- Bake filled skins: Bake at 425°F for 8-10 minutes until tops are golden and filling is heated through, crisping the skins.
- Add toppings and serve: Cool for 1-2 minutes, then top each skin with a dollop of sour cream, crumbled bacon, and chopped chives. Serve immediately to maintain crispiness.
Notes
- Using Yukon Gold potatoes provides a creamier texture for the filling.
- Cooking bacon while potatoes roast saves time and ensures crispiness.
- Leaving a thin layer of potato flesh inside the skins keeps them sturdy and prevents breaking.
- Drizzling olive oil before the second bake crisps the skins beautifully.
- Serve immediately to avoid soggy skins.
Keywords: potato skins, mini potato skins, cheesy potato skins, crispy potato appetizer, bacon potato appetizer
Find it online: https://mixitwitjoe.com/tasty-mini-potato-skins-recipe/
