Mini Potato Skins
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Mini Potato Skins
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Balanced, flavorful, and enjoyable—this recipe has it all.
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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
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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.
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