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Mini Potato Skins

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

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings: 20 mini potato skins
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Preheat the oven to 400 degrees.
  3. 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.
  4. 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. 
  5. Turn the oven up to 450 degrees. 
  6. 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.
  7. 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. 
  8. 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.
  9. 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.
  10. Remove from the oven and top with bacon bits then add a dollop of sour cream & some green onions. Serve immediately. Enjoy.