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Crunchy Mini Potato Skins

Delicious mini baked potatoes filled with crispy bacon, gooey cheese, and seasoned with garlic and spices, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 10 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Potato Skins
  • 1.75 lb Potatoes Use small new potatoes or baby potatoes for single bite skins.
  • 10 slices Bacon Cook until crispy.
  • 1.75 cup Cheese Cheddar, mozzarella, or pepper jack work well.
  • 2.5 tbsp Butter Add for creaminess.
  • 3.5 tbsp Olive oil Helps to keep the skins crispy.
  • 0.5 tsp Garlic powder
  • 0.5 tsp Pepper
  • 1 tsp Salt Adjust to taste.
For Serving
  • 1 cup Sour cream Serve for dipping.
  • 0.25 bunch Chives Chopped for topping.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Scrub the potatoes and pierce several times with a fork.
  3. Bake the potatoes for about 45 minutes or until tender.
Cooking
  1. While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove and crumble.
  2. Once the potatoes are cool enough to handle, cut them in half and scoop out some of the flesh, leaving a small border.
  3. In a bowl, mix the scooped potato flesh with bacon, cheese, garlic powder, salt, pepper, olive oil, and butter until well combined.
  4. Spoon the mixture back into the potato skins.
  5. Bake the potato skins for another 15-20 minutes until the tops are golden and crispy.
Serving
  1. Serve topped with chopped chives and a dollop of sour cream.

Notes

Cool the potato skins to room temperature before storing. They can be kept in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes. For variations, skip bacon for vegetarian options or add spices for extra flavor.