Butter & Baggage

Mini Potato Skins

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Mini Potato Skins are loaded with bacon and cheese and baked for an easy crispy appetizer. Perfect for game day or any gathering.
A platter of Mini Potato Skins
Who doesn’t love crispy potato skins with all the fixings.  However, they’re so big that you can’t eat anything else.  I wanted the great crispy taste in a smaller version. Using baby Dutch or fingerling potatoes, you can get these even crispier then a full size potato. They are super easy and if you’re having friends over, you can do all the prep work ahead of time and then pop them in the oven when you’re ready for them.
A cookie sheet of Mini Potato Skins
All you have to do is pre bake the potatoes tossed in some olive oil and then let them cool. Once cooled, you scoop out most of the potato with a spoon, or I found a melon baller worked just perfect. Then you flip them over and bake them for about 10 minutes until they get crispy.  Turn them over and crisp the other side. Next, add your filling and let the cheese melt and top with Sour Cream and chives.
A platter of Mini Potato Skins
Perfect loaded potato skins that are crispy and bite size and better than you can find out or in the freezer section.  Nothing is better for watching your favorite game or hanging out with friends and it just takes a little bit of pre planning.  So worth it!
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Mini Potato Skins

A platter of Mini Potato Skins

Mini Potato Skins are loaded with bacon and cheese and baked for an easy crispy appetizer. Perfect for game day or any gathering. 

  • Author: Barbara Curry
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 40 1x
  • Category: appetizer
Scale

Ingredients

  • 1 ½ lbs baby Dutch yellow potatoes, 20 2 inch potatoes
  • 2 tablespoons olive oil
  • 4 ounces sharp cheddar cheese, 1 cup
  • 6 slices bacon, cooked and chopped
  • sour cream
  • fresh chives, chopped

Instructions

1. Preheat oven to 425º. Line baking sheet with parchment paper.
2. Place whole potatoes in a bowl and toss with olive oil. Place in a single layer on prepared baking sheet. Bake until tender about 15-20 minutes. Remove and let cool completely on the baking sheet, about 30 minutes.
3. Preheat oven to 450º. Line a baking sheet with parchment paper.
4. Slice cool potatoes in half lengthwise and scoop out most of the potato, leaving enough to hold it together. Place upside down on the prepared baking sheet and bake for 10 minutes. Turn potatoes over and bake until crispy, about 8-10 minutes.
5. Fill with cheese and bacon and return to the oven just until cheese melts. Remove and top with sour cream and chives.

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