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Delicious Crunchy Mini Potato Skins for Any Occasion

Crunchy Mini Potato Skins
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Crispy, cheesy, and loaded with flavor, these Crunchy Mini Potato Skins are the ultimate finger food for parties, game nights, or as a fun dinner idea.

Ingredients

Scale
  • 12 baby Yukon Gold or red potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 4 slices cooked bacon, crumbled
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh chives

Instructions

  1. Preheat the oven to 400°F (200°C). Scrub the baby potatoes and pat them completely dry. Toss with olive oil, salt, and pepper on a baking sheet.
  2. Roast the potatoes for 25–30 minutes until fork-tender and the skins are golden.
  3. Let the potatoes cool enough to handle, then slice them in half lengthwise. Scoop out a shallow center from each half with a small spoon, leaving the skin and some flesh intact.
  4. Increase oven temperature to 450°F (230°C). Place potato halves cut-side up on the baking sheet. Lightly brush with olive oil and sprinkle with a pinch of salt.
  5. Bake again for 10 minutes to crisp up the shells.
  6. Remove from oven and fill each potato skin with shredded cheddar cheese and crumbled bacon.
  7. Return to oven for another 3–5 minutes until cheese is melted and bubbly.
  8. Let cool slightly, then top with a dollop of sour cream and a sprinkle of chives. Serve immediately or at room temperature.

Notes

  • These potato skins can be prepared ahead of time and baked just before serving.
  • Feel free to customize toppings with your favorite ingredients.
  • Store leftovers in an airtight container in the fridge.

Nutrition

Find it online: https://keepityummy.com/crunchy-mini-potato-skins/

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