Introduction

Tasty Mini Potato Skins are a delightful snack or appetizer, combining crispy potato shells with a rich, cheesy filling topped with bacon and sour cream. These bite-sized treats are perfect for gatherings or a comforting snack anytime.

A round white plate holds about fifteen small potato halves, each with three visible layers: the crispy brown potato skin on the outside, a melted orange-yellow cheddar cheese layer in the middle, and a dollop of white sour cream on top, finished with small bits of crispy brown bacon and bright green chopped chives scattered over everything. In the center of the plate is a small white bowl filled with chunky green guacamole. The plate rests on a pale yellow cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.75 lb potatoes (Yukon Gold recommended for creamier texture)
3.5 tbsp olive oil (preferably Bertolli for roasting)
1 tsp salt
0.5 tsp pepper
2.5 tbsp butter (unsalted, Kerrygold preferred)
1.75 cup shredded cheese (Kraft Sharp Cheddar suggested)
0.5 tsp garlic powder
10 slices bacon (cooked until very crispy and crumbled)
1 cup sour cream
0.25 bunch chives

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. Arrange the potatoes cut-side down on a baking sheet and place in the oven.
Step 2: While the potatoes bake, cook 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 cool, then crumble into bite-sized pieces.
Step 3: After 20-25 minutes, remove potatoes from the oven when fork-tender and lightly golden. Let cool until you can handle them comfortably.
Step 4: Scoop out the insides of each potato half with a small spoon or melon baller, leaving about ¼ inch of potato flesh attached to the skins to maintain structure. Place the scooped flesh into a bowl.
Step 5: Mash the potato flesh with butter, garlic powder, shredded cheese, and a pinch of salt and pepper. Keep the mixture slightly chunky for better texture.
Step 6: Spoon the mashed potato mixture evenly back into each potato skin, mounding slightly. Arrange filled skins on a clean baking sheet.
Step 7: Drizzle the remaining 2.5 tablespoons of olive oil over the filled skins and bake at 425°F for 8-10 minutes until golden on top and heated through.
Step 8: Remove from the oven and cool for 1-2 minutes. Top each skin with a dollop of sour cream, sprinkle with crumbled bacon, and finish with chopped chives. Serve immediately for best crispness.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or finely chopped jalapeños to the mashed potato filling.
Use Monterey Jack or a blend of cheeses for a milder, creamy texture.
Substitute turkey bacon or omit bacon for a vegetarian version.
To make ahead, prepare potato skins through Step 6, refrigerate, then bake and top just before serving.

Storage

Store leftover mini potato skins in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for 10 minutes to restore crispness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a white plate with eight small potato halves as the base layer, each golden brown with a slightly crispy texture. The second layer is melted yellow cheddar cheese covering the potato surface, topped with small pieces of crispy brown bacon. On top of the bacon is a dollop of white sour cream, and the dish is finished with small green chopped chives sprinkled both on the potatoes and the plate. A woman's hand is lifting one potato half near a small white ramekin filled with green guacamole. The setting is on a white marbled surface with a soft focus light background. 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, Russets work well for crispy skins, but Yukon Gold potatoes offer a creamier texture inside. Choose based on your preference.

How do I keep the potato skins crispy?

Drizzling olive oil before baking helps crisp the skins. Serve immediately after baking and topping to prevent them from becoming soggy.