Crispy, golden edges with a creamy, cheesy center—Crunchy Mini Potato Skins are the ultimate bite-sized appetizer for any gathering. These little flavor bombs are loaded with cheddar, bacon, and green onions, then served with a side of cool sour cream for dipping. They’re a crowd-pleaser you can pop in your mouth and still have a hand free for your drink!
Whether you’re prepping for game day, a casual party, or a cozy snack night, these mini potato skins strike the perfect balance between indulgent and easy. Roasted to perfection and filled with toppings that everyone loves, they’re a classic made even better by going mini.
What Kind of Potatoes Should I Use?
The best potatoes for this recipe are small Yukon Gold or baby red potatoes. They roast beautifully, have a creamy interior, and hold their shape when hollowed out. Avoid large russet potatoes for this mini version—you want each bite to be snack-sized and poppable!
Ingredients for the Crunchy Mini Potato Skins
- 1.5 lbs small Yukon Gold or red potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/3 cup sour cream (for serving)
- 2 green onions, finely chopped
How To Make the Crunchy Mini Potato Skins
Step 1: Bake the Potatoes
Preheat your oven to 400°F. Scrub the potatoes clean and pat them dry. Toss them with olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes, or until fork-tender.
Step 2: Scoop and Crisp
Once the potatoes are cool enough to handle, slice each in half lengthwise. Use a small spoon or melon baller to carefully scoop out the centers, leaving a thin layer of potato attached to the skin. Save the scooped potato for mashed potatoes or hash later.
Place the hollowed skins cut-side down on the baking sheet. Bake for 10 minutes to crisp up.
Step 3: Fill and Melt
Flip the skins cut-side up. Sprinkle each with cheddar cheese and bacon bits. Return to the oven for another 5-7 minutes, until the cheese is melted and bubbling.
Step 4: Garnish and Serve
Remove from oven, top with a dollop of sour cream and sprinkle with green onions. Serve warm.
How to Serve and Store Crunchy Mini Potato Skins
These mini potato skins are best served hot, straight from the oven with that crispy edge and gooey cheese center. Pair them with a cool dip like sour cream or ranch to balance the richness.
If you’re making them ahead, complete the filling step and refrigerate. When ready to serve, just reheat in the oven until warm and bubbly. Store leftovers in an airtight container for up to 3 days and reheat at 375°F for about 10 minutes.
Frequently Asked Questions
Can I make these vegetarian?
Yes! Just skip the bacon or use a plant-based alternative.
Can I use sweet potatoes instead?
You can! They add a slightly sweet twist, but make sure to choose small ones and adjust the baking time if needed.
Can these be frozen?
They’re best fresh, but you can freeze the baked, unfilled skins. Reheat them and then add cheese and toppings.
What can I do with the scooped-out potato centers?
Mash them with butter and herbs for a quick side dish or save for potato pancakes.
Can I air fry these instead of baking?
Yes, air frying at 400°F for about 5-7 minutes after scooping makes them extra crisp!
How do I prevent the skins from tearing?
Let the potatoes cool slightly and use a gentle scooping motion with a melon baller or teaspoon.
Want More Appetizer Ideas?
If you love these Crunchy Mini Potato Skins, try these other irresistible bites from the blog:
- Cheesy Pizza Bombs for gooey, pull-apart deliciousness.
- Sausage Rolls Appetizer Recipe wrapped in buttery pastry.
- Buffalo Chicken Calzone if you love bold flavor.
- Authentic 7-Layer Mexican Dip for a creamy, crunchy dip combo.
- Funeral Potatoes for a hearty, cheesy dish everyone loves.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest appetizer board so you can whip it up anytime!
And let me know in the comments how you made them yours. Did you add jalapeños? Extra cheese? Maybe a drizzle of hot sauce?
I’m always inspired by your delicious twists. Don’t forget to tag your creations and follow me for more ideas on Pinterest @NinaDishes!
Crunchy Mini Potato Skins
- Total Time: 55 minutes
- Yield: 24 mini potato skins
Description
Crispy mini potato skins filled with melty cheddar, smoky bacon, and fresh green onions. A bite-sized appetizer perfect for parties, game days, or snack nights—served with cool sour cream for dipping.
Ingredients
1.5 lbs small Yukon Gold or red potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
0.5 teaspoon black pepper
1 cup shredded sharp cheddar cheese
4 slices cooked bacon, crumbled
0.33 cup sour cream
2 green onions, finely chopped
Instructions
1. Preheat oven to 400°F. Scrub and dry potatoes, then toss with olive oil, salt, and pepper on a baking sheet. Roast for 30–35 minutes until fork-tender.
2. Let potatoes cool slightly, then slice in half lengthwise. Scoop out centers gently with a spoon, leaving a thin layer attached to the skin.
3. Place hollowed skins cut-side down and bake for 10 minutes to crisp.
4. Flip skins over, fill with cheddar and bacon, and return to oven for 5–7 minutes until cheese melts.
5. Top with sour cream and chopped green onions. Serve warm.
Notes
Use a melon baller to avoid tearing the skins when scooping.
You can prepare the filled skins ahead and bake right before serving.
Save the potato centers for mash or hash later!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 3 mini skins
- Calories: 160
- Sugar: 0.5g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 22mg
Keywords: game day snacks, party appetizers, easy baked potatoes
