Tasty Mini Potato Skins Recipe
Tasty Mini Potato Skins featuring crispy roasted Yukon Gold potatoes loaded with a buttery, cheesy mashed potato filling, topped with crispy bacon, sour cream, and fresh chives. Perfect as a savory appetizer or snack, these potato skins are baked to golden perfection with a delightful texture and robust flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 10 servings (about 20 mini potato skins) 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Potato Shells:
- 1.75 lb Yukon Gold potatoes
- 3.5 tbsp olive oil (preferably Bertolli for roasting)
- 1 tsp salt
- 0.5 tsp pepper
For the Filling:
- 2.5 tbsp unsalted butter (such as Kerrygold)
- 1.75 cups shredded cheese (Kraft Sharp Cheddar recommended)
- 0.5 tsp garlic powder
For the Toppings:
- 10 slices bacon (cooked until very crispy and crumbled)
- 1 cup sour cream
- 0.25 bunch chives (chopped)
Instructions
- Preheat Oven and Prepare Potatoes: Heat 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. Spread the potatoes cut-side down on a baking sheet and place in the oven to roast.
- Cook Bacon: 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 cooked bacon to a paper towel-lined plate to cool, then crumble into bite-sized pieces.
- Roast Potatoes: After 20-25 minutes, check that the potatoes are fork-tender and lightly golden. Remove them from the oven and let cool slightly until manageable.
- Scoop Potato Flesh: Using a small spoon or melon baller, carefully scoop out the insides of each potato half, leaving about ¼ inch of flesh attached to maintain the skin’s structure. Place scooped potato flesh into a bowl.
- Prepare Filling: Immediately mash the potato flesh with butter, garlic powder, shredded cheese, and a pinch more salt and pepper. Keep the mash slightly chunky for texture.
- Fill Potato Skins: Spoon the mashed potato mixture evenly back into each potato skin half, mounding the filling slightly.
- Final Bake: Arrange the filled skins on a clean baking sheet. Drizzle the remaining 2.5 tablespoons of olive oil over the tops. Bake at 425°F for 8-10 minutes until tops are golden and filling is heated through.
- Add Toppings and Serve: Remove from oven and let cool for 1-2 minutes. Top each potato skin with a dollop of sour cream, sprinkle with crumbled bacon, and garnish with chopped chives. Serve immediately while skins are warm and crispy to maintain texture.
Notes
- Use Yukon Gold potatoes for a creamier texture, but Russet potatoes can also be used for a crispier skin.
- Leaving a thin layer of potato flesh on the skins helps retain structure and prevents them from breaking.
- Cooking bacon concurrently with roasting potatoes saves time and ensures perfectly crisp bacon.
- Serve immediately after topping to keep skins crispy — reheating later can soften the skins.
- Adjust salt and pepper in filling to your taste, especially if using salted butter or cheese.
- For extra cheesiness, sprinkle a little extra cheese on top before the final bake.
Keywords: potato skins, mini potato skins, cheesy potato skins, bacon potato appetizer, baked potato skins, snack recipes, party appetizers
Find it online: https://tastewithamy.com/tasty-mini-potato-skins-recipe/
