Description
Perfectly golden and fully loaded, these Mini Potato Skins disappear fast. Doubling the batch means more crowd-pleasing bites, plus we’ve added a few flavor twists to keep things exciting!
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)
Flavor Twists:
Swap half the cheddar with pepper jack for a spicy kick
Add a dollop of guacamole or chipotle aioli instead of sour cream
Sprinkle with smoked paprika or ranch seasoning before baking for extra flavor
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet.
Wash and dry potatoes. Toss with ¼ cup oil, salt, and pepper. Roast for 30–35 mins, until fork-tender. Cool slightly.
Cut each potato in half. Scoop out a bit of the center with a spoon (leave a thin wall).
Brush insides with remaining oil. Place skin-side down on sheet and bake 10 mins more to crisp.
Fill each with cheese and crumbled bacon. Bake another 5–7 mins, until cheese melts.
Top with sour cream and green onions (or your chosen twist). Serve warm.
- Prep Time: 15 minutes
- Cook Time: 65 mins
Nutrition
- Calories: 140 / Bite
- Fat: 10g / Bite
- Carbohydrates: 6g / Bite
- Protein: 6g / Bite