Introduction

These tasty mini potato skins are a delightful appetizer that combines crispy potato shells with a creamy, cheesy filling and crispy bacon. Perfect for parties or a comforting snack, they balance richness and texture beautifully.

A white plate holds about fifteen small potato halves arranged in a loose circle, each topped with a melted golden orange layer of cheese, a dollop of white sour cream, small crispy brown bacon pieces, and finely chopped green chives. In the center of the plate is a small white bowl filled with bright green mashed avocado, slightly chunky in texture. A yellow cloth napkin is partly under the plate, and the surface beneath is a white marbled texture. The lighting is bright, highlighting the crispy edges and toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.75 lb potatoes (Yukon Gold recommended for a creamier texture)
3.5 tbsp olive oil (Bertolli preferred for roasting)
1 tsp salt
0.5 tsp pepper
2.5 tbsp butter (Kerrygold unsalted for extra richness)
1.75 cup shredded cheese (Kraft Sharp Cheddar recommended)
0.5 tsp garlic powder
10 slices bacon (cooked until very crispy and crumbled)
1 cup sour cream
0.25 bunch chives

Instructions

Step 1: Preheat your oven to 425°F. Cut the potatoes in half lengthwise, then toss them with 1 tablespoon of olive oil, salt, and pepper. Arrange the potatoes cut-side down on a baking sheet and place them in the oven.
Step 2: While the potatoes roast, cook the bacon slices in a skillet over medium-high heat until very crispy, about 8–10 minutes, turning occasionally. Transfer cooked bacon to a paper towel-lined plate to cool and crumble once slightly cooled.
Step 3: After 20–25 minutes, remove the potatoes from the oven when fork-tender and lightly golden. Let them cool until easy to handle. Using a small spoon or melon baller, scoop out the insides, leaving about ¼ inch of flesh attached to the skins to maintain structure. Place scooped potato flesh in a bowl.
Step 4: Mash the potato flesh with butter, garlic powder, shredded cheese, and a pinch of salt and pepper. Aim for a slightly chunky texture rather than completely smooth for better filling texture.
Step 5: Spoon the mashed potato mixture evenly back into the potato skins, mounding it slightly. Arrange them on a clean baking sheet, drizzle with the remaining 2.5 tablespoons of olive oil, and bake at 425°F for 8–10 minutes until golden on top and heated through.
Step 6: Remove from the oven and let cool for 1–2 minutes. Top each potato skin with a dollop of sour cream, sprinkle with crumbled bacon, and garnish with snipped chives. Serve immediately for the best crispy texture.

Tips & Variations

For extra flavor, try mixing in some finely chopped green onions or a pinch of smoked paprika into the mashed potato filling.
Use different cheeses such as mozzarella or pepper jack for varied taste and spice levels.
To make a vegetarian version, omit the bacon and add sautéed mushrooms or caramelized onions instead.
Use sweet potatoes for a unique twist and slightly sweeter flavor.

Storage

Store leftover potato skins in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for about 10 minutes to restore crispiness. Avoid microwaving as it may soften the skins.

How to Serve

A white round plate holds eight small potato halves arranged in a circle, each with a golden-yellow melted cheese layer on top, dark brown crispy bacon bits scattered over the cheese, and a dollop of white sour cream on top of that, garnished with bright green chopped chives. In the center of the plate is a white small bowl filled with green guacamole. A woman's hand with light nail polish is picking up one potato half near the bowl. The plate sits on a white marbled surface, and some chives are scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potato skins ahead of time?

You can assemble the potato skins up to the point before baking and refrigerate them for a few hours. Bake them fresh just before serving to keep the skins crispy.

What potatoes work best for this recipe?

Yukon Gold potatoes are ideal because of their creamy texture and thin skin, which crisps nicely. Russet potatoes can be used but may result in a drier filling.