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Mini Potato Skins

Crispy Mini Potato Skins for the Ultimate Game Day Snack

These crispy mini potato skins are a game day snack featuring a delightful blend of bacon, cheese, and fresh toppings, guaranteed to impress.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 6 pieces
Course: Other
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Skins
  • 15 small Baby Dutch Yellow Potatoes cleaned and patted dry
  • 2 tablespoons Avocado Oil or substitute with your favorite oil
  • to taste Kosher Salt
For the Filling
  • 1 cup Sharp Cheddar Cheese or substitute with your favorite hard cheese
  • 1 cup Bacon cooked and crumbled
  • to taste Sour Cream
  • 2 stalks Green Onions (Scallions) only the green parts, sliced
For Extra Flavor
  • 1 teaspoon Onion Powder optional
  • 1 teaspoon Garlic Powder optional

Equipment

  • oven
  • baking sheet
  • parchment paper
  • Grapefruit spoon

Method
 

Step-by-Step Instructions for Mini Potato Skins
  1. Begin by baking the bacon on a parchment-lined baking sheet at 400°F for 25–40 minutes, or until crispy. Allow it to cool before crumbling.
  2. Preheat your oven to 425°F. Toss the cleaned potatoes in avocado oil and sprinkle with kosher salt. Bake for 20 minutes and let cool for 30 minutes.
  3. Slice the cooled potatoes in half lengthwise and scoop out the insides, leaving about a 1/8-inch edge.
  4. Increase the oven temperature to 450°F. Bake the potato skins hollow side down for 10 minutes, then flip and bake for an additional 10 minutes.
  5. Fill each potato skin with cheddar cheese and crumbled bacon. Return to the oven for 5 minutes until the cheese melts.
  6. Top each skin with sour cream and green onions. Serve immediately.

Notes

These mini potato skins can be adapted for vegetarians by skipping the bacon and opting for sautéed mushrooms.