Mini Potato Skins Recipe
Mini Potato Skins Recipe – These miniature potato skins are the perfect size for snacking.
Made with baby Dutch potatoes, these are topped with all your favorites.
You may want to make a double batch if you want them to last past halftime.
This party-perfect appetizer will be gone before the last guest even arrives.
Mini Potato Skins Recipe – This five-ingredient recipe makes a bite-sized appetizer that every guest will rave about, and it has a high yield for your biggest crowds.
But appetizers aren’t just for dinner occasions—For an at-home or away tailgate, you can’t beat an easy and portable snack like Mini Potato Skins.
Place the sour cream in a piping bag for a nice neat dollop.
If you don’t have a piping bag, simply cut off one corner of a ziplock plastic bag.
These appetizers were made to travel.
To take them to a party.
Mini Potato Skins Recipe
Preheat oven to 425°F. Scrub potatoes, and pat dry thoroughly.
Place potatoes in a large bowl, and drizzle with olive oil; toss to coat.
Arrange potatoes in a single layer on a baking sheet lined with parchment paper.
Bake in preheated oven until tender, 17 to 20 minutes.
Cool potatoes completely on baking sheet, about 30 minutes.
Slice potatoes in half lengthwise, and scoop out potato flesh, leaving 1⁄8-inch-thick shell.
Reserve potato flesh for another use (such as mashed potatoes).
Increase oven temperature to 450°F. Place potato skins, hollowed side down, on baking sheet lined with parchment paper.
Bake Mini Potato Skins at 450°F for 10 minutes; flip potatoes over, and bake until crispy, 8 to 10 minutes longer.
Fill potato skins evenly with Cheddar cheese, and top with bacon crumbles.
Bake at 450°F until cheese melts, 1 to 2 minutes.
Top each mini potato skin with a dollop of sour cream, and sprinkle evenly with chopped fresh chives.
Mini Potato Skins Recipe Ingredients
1 – 1 ½ pounds Baby Dutch Yellow potatoes (about 20 [2-inch] potatoes)
1 tablespoon olive oil
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
6 bacon slices, cooked and crumbled
½ cup sour cream
2 tablespoons chopped fresh chives
