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