Crunchy Mini Potato Skins are small baked potatoes filled with a tasty mix of cheese, bacon, and butter. They make a great snack or party bite.
introduction
These mini potato skins are crisp on the outside and soft inside. They are easy to make and taste good warm. Try them with a bowl of soup like cajun potato soup for a cozy meal.
why make this recipe
This recipe uses simple ingredients you may already have. It makes many small bites for a party or family. Kids and adults like the crunchy shell and cheesy filling. You cook the potatoes whole first, so the skins stay firm.
how to make Crunchy Mini Potato Skins
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes and pierce several times with a fork. Bake the potatoes for about 45 minutes or until tender.
- While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and crumble.
- Once the potatoes are cool enough to handle, cut them in half and scoop out some of the flesh, leaving a small border.
- In a bowl, mix the scooped potato flesh with bacon, cheese, garlic powder, salt, pepper, olive oil, and butter until well combined.
- Spoon the mixture back into the potato skins.
- Bake the potato skins for another 15-20 minutes until the tops are golden and crispy.
- Serve topped with chopped chives and a dollop of sour cream. Enjoy!
Ingredients :
- 10 slices Bacon
- 1/4 bunch Chives
- 1/2 tsp Garlic powder
- 1 3/4 lb Potatoes
- 1/2 tsp Pepper
- 1 tsp Salt
- 3 1/2 tbsp Olive oil
- 2 1/2 tbsp Butter
- 1 3/4 cup Cheese
- 1 cup Sour cream
Directions :
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes and pierce several times with a fork. Bake the potatoes for about 45 minutes or until tender.
- While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and crumble.
- Once the potatoes are cool enough to handle, cut them in half and scoop out some of the flesh, leaving a small border.
- In a bowl, mix the scooped potato flesh with bacon, cheese, garlic powder, salt, pepper, olive oil, and butter until well combined.
- Spoon the mixture back into the potato skins.
- Bake the potato skins for another 15-20 minutes until the tops are golden and crispy.
- Serve topped with chopped chives and a dollop of sour cream. Enjoy!
how to serve Crunchy Mini Potato Skins
Serve them warm on a platter. Add a small bowl of sour cream for dipping. You can also add extra chives or a sprinkle of extra cheese on top. They go well with soups or salads and make a good party snack.
how to store Crunchy Mini Potato Skins
Cool the potato skins to room temperature. Put them in an airtight container and keep in the fridge for up to 3 days. Reheat in a hot oven at 350°F (175°C) for 10 minutes to keep them crisp. Do not store with sour cream on top; add fresh sour cream when you serve.
tips to make Crunchy Mini Potato Skins
- Use small potatoes so each skin is a single bite.
- Scoop only a little potato flesh so the shell stays strong.
- Dry the potato shells well before filling to keep them crispy.
- Heat the oven fully before the second bake to get a golden top.
- For less salt, use low-salt bacon or cut back on added salt.
variation (if any)
- Make them vegetarian: skip the bacon and add cooked mushrooms or corn.
- Add spices: mix a pinch of paprika or cayenne for heat.
- Swap toppings: use green onions instead of chives or add chopped tomatoes on top.
- Try different cheese: cheddar, mozzarella, or pepper jack all work well. For more cheesy ideas, see this easy cheesy mashed potato puffs recipe.
FAQs
Q: Can I use frozen potatoes?
A: Fresh whole potatoes work best. Frozen mashed potatoes will not crisp the same.
Q: Can I make these ahead?
A: Yes. Bake and fill the skins, then cool and keep in the fridge. Reheat in the oven before serving.
Q: Can I freeze them?
A: You can freeze filled skins on a tray, then move to a bag. Reheat from frozen in a hot oven until hot and crispy. Texture may change a little.
Q: How do I make them less greasy?
A: Pat the bacon and cooked filling on paper towels to remove extra oil. Use less butter or oil in the mix.
Q: What size potatoes work best?
A: Small new potatoes or baby potatoes work best for mini skins.
Conclusion
These Crunchy Mini Potato Skins make a simple, tasty snack for any day. For another take on small potato bites, see the detailed mini potato skins guide at Mini Potato Skins – The BakerMama. You can also compare a similar mini recipe at Mini Potato Skins | For the Love of Cooking.
Print
Crunchy Mini Potato Skins
- Total Time: 80 minutes
- Yield: 4 servings
- Diet: Omnivore
Description
Crispy mini potato skins filled with cheese, bacon, and herbs, perfect for snacks or parties.
Ingredients
- 10 slices Bacon
- 1/4 bunch Chives, chopped
- 1/2 tsp Garlic powder
- 1 3/4 lb Potatoes
- 1/2 tsp Pepper
- 1 tsp Salt
- 3 1/2 tbsp Olive oil
- 2 1/2 tbsp Butter
- 1 3/4 cup Cheese
- 1 cup Sour cream
Instructions
- Preheat the oven to 400°F (200°C).
- Scrub the potatoes and pierce them several times with a fork. Bake the potatoes for about 45 minutes or until tender.
- While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and crumble.
- Once the potatoes are cool enough to handle, cut them in half and scoop out some of the flesh, leaving a small border.
- In a bowl, mix the scooped potato flesh with bacon, cheese, garlic powder, salt, pepper, olive oil, and butter until well combined.
- Spoon the mixture back into the potato skins.
- Bake the potato skins for another 15-20 minutes until the tops are golden and crispy.
- Serve topped with chopped chives and a dollop of sour cream.
Notes
Serve warm with sour cream for dipping. You can also top with extra chives or cheese for added flavor.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini skins
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: potato skins, party snacks, appetizer, mini bites