Mini Potato Skins
Servings 20 mini potato skins
Equipment
- Large skillet
- Small Baking Sheet
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 Large 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 are fork-tender.
- Remove from the oven and allow them 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 use a small spoon to scoop out the potato flesh from the center, leaving about ⅛ inch of the skin walls.
- Reserve the 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 bake for 5 minutes.
- Remove from the oven and place some cheese in the center of each potato skin.
- 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.