Description
If you’re looking for an easy appetizer that’s guaranteed to impress, these Crunchy Mini Potato Skins deliver in every crispy, cheesy bite. They’re the perfect quick party snack, game day appetizer, or holiday finger food that comes together with minimal effort and maximum flavor. With crispy edges, melted cheddar, smoky bacon, and a dollop of sour cream, these potato skins are an irresistible appetizer idea that fits into any occasion. Make them vegetarian or spicy with simple swaps!
Ingredients
15–20 baby Yukon Gold or red potatoes (1 1/2 pounds)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup shredded sharp cheddar cheese
6 slices crispy bacon, chopped
1/2 cup sour cream (plus extra for serving)
2 tablespoons chopped fresh chives
Optional: hot sauce, jalapeños, or cooked mushrooms
Instructions
1. Preheat oven to 400°F (200°C). Scrub and dry the potatoes. Toss with olive oil, salt, and pepper. Roast for 25–30 minutes until fork-tender. Let cool slightly.
2. Slice each potato in half. Scoop out some of the centers with a spoon or melon baller, leaving a bit of potato along the edges.
3. Place scooped halves cut-side up on the baking sheet. Return to oven for 10–15 minutes until edges are golden and crisp.
4. Sprinkle cheese into each potato skin, then top with bacon. Bake for 3–5 minutes until cheese melts.
5. Let cool for a couple of minutes, then top with sour cream and chives. Add any optional toppings. Serve immediately.
Notes
For extra crispy skins, broil them for 2–3 minutes before adding cheese.
Make-ahead tip: You can prep the potatoes and store them overnight before final crisping and topping.
Want to make them spicy? Add sliced jalapeños or a drizzle of chipotle mayo.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 potato skins
- Calories: 160
- Sugar: 0.6 g
- Sodium: 290 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 18 mg