Mini Loaded Potato Skins Recipe

Introduction

Mini loaded potato skins make a perfect bite-sized snack or appetizer, combining crispy roasted potatoes with melted cheese, smoky bacon, and fresh toppings. They are easy to prepare and sure to be a crowd-pleaser at your next gathering.

Ingredients

• 24 mini gold potatoes
• ½ cup olive oil, divided
• 1 tsp salt
• ¼ tsp black pepper
• 1 lb bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• ½ cup sour cream
• 4 green onions, thinly sliced (or chives)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
2. Step 2: Wash and dry the potatoes thoroughly. Toss them with ¼ cup of olive oil, salt, and black pepper until evenly coated.
3. Step 3: Arrange the potatoes on the baking sheet and roast for 30 to 35 minutes, or until they are fork-tender. Let them cool slightly before handling.
4. Step 4: Cut each potato in half lengthwise. Using a spoon, scoop out a bit of the center, leaving a thin wall to hold the filling.
5. Step 5: Brush the inside of each potato half with the remaining ¼ cup of olive oil. Place them skin-side down on the baking sheet and bake for an additional 10 minutes to crisp up the skins.
6. Step 6: Fill each potato skin with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for another 5 to 7 minutes, or until the cheese is melted and bubbly.
7. Step 7: Remove from the oven and top each potato with a dollop of sour cream and sliced green onions or chives. Serve warm and enjoy.

Tips & Variations

• Swap half the cheddar cheese for pepper jack to add a spicy kick to the filling.
• Try topping the potato skins with guacamole or chipotle aioli instead of sour cream for a flavorful twist.
• Sprinkle smoked paprika or ranch seasoning on the potatoes before baking to enhance the flavor profile.

Storage

Store leftover mini loaded potato skins in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes until heated through and the cheese is bubbly again. Avoid microwaving to maintain crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular-sized potatoes instead of mini ones?

Yes, you can use larger potatoes, but the cooking time will increase. You’ll also want to cut them into smaller pieces or quarters so they fit comfortably as finger foods.

Can I prepare these in advance?

Yes, you can roast and hollow out the potato skins a day ahead. Keep them refrigerated and add the toppings just before baking to melt the cheese and serve.

Mini Loaded Potato Skins Recipe

Print Recipe

★★★★★

4.5 from 132 reviews

These Mini Loaded Potato Skins are crispy, cheesy, and packed with savory bacon and fresh green onions, making them the perfect bite-sized appetizer or snack. Roasted to perfection and loaded with melty cheddar cheese and bacon, then topped with tangy sour cream and scallions, these potato skins offer a delightful mix of textures and flavors that everyone will love.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 48 mini loaded potato skin halves 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 24 mini gold potatoes

Seasoning & Oil

• ½ cup olive oil, divided
• 1 tsp salt
• ¼ tsp black pepper

Toppings

• 1 lb bacon, cooked and crumbled
• 2 cups shredded cheddar cheese
• ½ cup sour cream
• 4 green onions, thinly sliced (or chives)

Instructions

1. Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Roast potatoes: Wash and dry the mini gold potatoes thoroughly. In a large bowl, toss them with ¼ cup of olive oil, salt, and black pepper until evenly coated. Spread them on the prepared baking sheet and roast in the oven for 30–35 minutes, or until they are fork-tender. Allow them to cool slightly so they can be handled safely.
3. Prepare potato skins: Cut each potato in half lengthwise. Using a spoon, scoop out some of the potato flesh from the center, leaving a thin wall intact to hold the filling.
4. Crisp the skins: Brush the insides of each hollowed potato half with the remaining ¼ cup of olive oil. Place the skins skin-side down back on the baking sheet and bake for an additional 10 minutes to crisp them up.
5. Add toppings and bake: Fill each crispy potato skin with shredded cheddar cheese and crumbled cooked bacon. Return to the oven and bake for another 5–7 minutes, or until the cheese has melted and is bubbly.
6. Serve: Top each loaded potato skin with a dollop of sour cream and a sprinkle of thinly sliced green onions or chives. Serve warm and enjoy as a delicious appetizer or snack.

Notes

• For a spicy twist, swap half the cheddar cheese with pepper jack cheese.
• Try adding a dollop of guacamole or chipotle aioli instead of sour cream for extra flavor.
• Sprinkle smoked paprika or ranch seasoning on the potato skins before baking to boost flavor.
• Ensure not to scoop out too much potato flesh to keep the skins sturdy enough to hold toppings.

Keywords: mini potato skins, loaded potato skins, appetizer, finger food, bacon cheese potatoes, party snacks, baked potato skins