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Mini Potato Skins

Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: American
Servings: 20 mini potato skins
Author: Pam - For the Love of Cooking


  • Skillet
  • Small Baking Sheet


  • 3 slices of bacon
  • 10 small baby potatoes
  • 2 tbsp olive oil, divided
  • Sea salt and freshly cracked pepper, to taste
  • Cheddar cheese, shredded, to taste
  • Sour cream
  • 2-3 green onions, chopped


  • Cook the bacon in a skillet over medium heat until crisp. Remove from the skillet and drain on paper towels before chopping into very small 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, or 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.