Mini Potato Skins

Potato skins have long been hailed as a beloved appetizer, captivating taste buds with their irresistible combination of crispy texture and savory toppings. Whether served at a casual gathering, a game day party, or simply as an indulgent snack, these delightful bites are sure to please a crowd. The beauty of potato skins lies not only in their flavor but also in their versatility, making them a perfect canvas for a variety of toppings. Our recipe for Crispy Mini Potato Skins is designed to showcase this versatility while ensuring that the preparation remains simple and straightforward.

Elevate your appetizer game with these irresistibly delicious Crispy Mini Potato Skins! Perfect for game day or any gathering, these bite-sized delights feature crispy baby potatoes loaded with rich cheese, savory bacon, and a dollop of creamy sour cream. Customize with endless toppings—from jalapeños to guacamole—for a personal touch. Easy to make and packed with flavor, they’re sure to impress friends and family! #PotatoSkins #Appetizers #PartyFood #DeliciousSnacks #EasyRecipes

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Ingredients

12 small baby potatoes

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1/4 cup crispy bacon bits

2 green onions, finely sliced

Salt and pepper to taste

Olive oil for brushing

Optional: A sprinkle of smoked paprika or chili powder for extra flavor

Instructions

Preheat your oven to 400°F (200°C).

Scrub the baby potatoes under cold water to remove any dirt. Pat them dry with a paper towel.

Prick each potato a few times with a fork to allow steam to escape during cooking.

Place the potatoes on a baking sheet and brush them lightly with olive oil. Season with salt and pepper.

Bake in the preheated oven for about 20-25 minutes, or until the potatoes are tender and a fork easily pierces them.

Remove the potatoes from the oven and let them cool slightly.

Once cool enough to handle, cut each potato in half lengthwise and carefully scoop out a portion of the flesh, leaving a small rim of potato around the skin. (You can save the scooped-out potato for another recipe!)

Return the empty potato skins to the baking sheet, cut side up, and sprinkle each half with shredded cheddar cheese and bacon bits.

Bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let them cool slightly. Top each mini potato skin with a dollop of sour cream, a sprinkle of green onions, and if desired, a touch of smoked paprika or chili powder.

Serve warm and enjoy your delicious Mini Potato Skins!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 24 halves