These cute & tasty mini potato skins are crispy on the outside and filled with oozing cheese then topped with salty bacon bits, sour cream, and green onions. They are the perfect snack, super bowl treat, and my idea of the ultimate finger food. My entire family enjoys loaded baked potatoes so I knew they would love these little beauties. These mini potato skins take a bit of time to make but I think they are worth it–we all loved them and they disappeared in minutes.

How to Make Mini Potato Skins

Cook the bacon in a skillet over medium heat until crisp. Remove from the skillet and drain on paper towels before chopping into tiny bits.

Preheat the oven to 400 degrees.

Combine the baby potatoes with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat them evenly. Place the potatoes on a small baking sheet.

Bake in the oven for 30-40 minutes, or until cooked through and fork-tender. Remove the small baking sheet from the oven and allow the potatoes to cool for 10 minutes until they are cool enough to handle.

Turn the oven up to 450 degrees.

Cut each potato in half lengthwise then using a small spoon scoop out the potato flesh from the center, leaving about 1/8 inch on the skin walls—reserve potato flesh for another recipe such as mashed potatoes or gnocchi.

Brush the remaining tablespoon of olive oil all over each potato half then season the insides with sea salt and freshly cracked pepper, to taste.

Place the potato halves cut side down on the small baking sheet and bake for 10 minutes. Flip them over and continue to bake for 5 minutes.

Remove from the oven and place some cheese in the center of each potato skin then return to the oven to bake for 5 minutes, or until the cheese is melted & bubbling.

Remove from the oven and top with bacon bits then add a dollop of sour cream & some green onions. Serve immediately. Enjoy.

Mini Potato Skins

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Prep Time: 15

Cook Time: 55

Total Time: 1 10

Course: Appetizer

Cuisine: American

Servings: mini potato skins

Author: Pam - For the Love of Cooking

Equipment

Ingredients

Mini Potato Skins:

3 slices of bacon
10 small baby potatoes
2 tbsp olive oil, divided
Sea salt and freshly cracked pepper, to taste

Toppings:

Cheddar cheese, shredded, to taste
Sour cream
2-3 green onions, chopped

Instructions

Cook the bacon in a skillet over medium heat until crisp. Remove from the skillet and drain on paper towels before chopping into tiny bits.
Preheat the oven to 400 degrees.
Combine the baby potatoes with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat them evenly. Place the potatoes on a small baking sheet.
Bake in the oven for 30-40 minutes, or until cooked through and fork-tender. Remove the baking sheet from the oven and allow the potatoes to cool for 10 minutes until they are cool enough to handle.
Turn the oven up to 450 degrees.
Cut each potato in half lengthwise then using a small spoon scoop out the potato flesh from the center, leaving about 1/8 inch on the skin walls--reserve potato flesh for another recipe such as mashed potatoes or gnocchi.
Brush the remaining tablespoon of olive oil all over each potato half then season the insides with sea salt and freshly cracked pepper, to taste.
Place the potato halves cut side down on the baking sheet and bake for 10 minutes. Flip them over and continue to bake for 5 minutes.
Remove from the oven and place some cheese in the center of each potato skin then return to the oven to bake for 5 minutes, or until the cheese is melted & bubbling.
Remove from the oven and top with bacon bits then add a dollop of sour cream & some green onions. Serve immediately. Enjoy.