Crispy, tender bite-sized loaded Mini Potato Skins that are perfect for game day or a party appetizer.

Pig Skins and Potato Skins

We love going to all the home games! But it’s always nice when there’s an away game and we get to stay home and make a huge spread of game day greats to munch on during all the games throughout the day. I’m already planning our menu for the next weekend we’ll be home and these Mini Potato Skins are a shoo-in. Sour cream, fresh chives, and bacon make these snacks a winner.

Watch Me Make Mini Potato Skins

Join me in the kitchen as I make Mini Potato Skins for our tailgating party!

Bite-Sized Football Fun

I can’t believe we’re already four weekends into football season. It always flies by way too fast. Fun, food, friends! And these potato snacks are so easy to make and always go over so great! Everyone loves that they’re bite-sized so they can easily grab one and pop it in their mouth without having to get a plate or stack of napkins to support it.

Mini Potato Skins by The BakerMama

What Do I Need to Make Mini Potato Skins?

Mini Potato Skins by The BakerMama

How to Make Mini Potato Skins

  • Preheat oven to 400°F. Wash the potatoes and rub them evenly with 2 tablespoons of the olive oil. Place them on a baking sheet and bake for 40-45 minutes or until potatoes are cooked through. Remove potatoes from the oven and let cool for about 10 minutes or until cool enough to handle.
  • Turn the oven to 450°F. Cut each potato in half lengthwise and use a small spoon to gently scoop out the insides, leaving about 1/8-inch potato on the skin walls. Combine the remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Brush all over each potato skin with the olive oil mixture, inside and out.
  • Place the potato skins face down on the baking sheet and bake for 10 minutes. Turn the potatoes over on the skin side and bake for another 10 minutes. Remove from oven.
  • Sprinkle the insides of the potato skins evenly with the shredded cheese and crumbled bacon. Return to oven and broil for 2-3 minutes or until cheese is melted.
  • Transfer the potato skins to a serving dish and top each one with a small dollop of sour cream and a few green onion slices. Serve & enjoy!

Game Day Gems

A little sour cream and a sprinkle of green onions or chives and that’s all there is to it with these tasty little potato skins. Serve them up and watch how quickly they disappear. Everyone loves them and can never stop at just one!

So next time you’re looking for a great appetizer or easy-to-eat game day grub, these mini potato skins are the recipe to make. If you do make these Mini Potato Skins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mini Potato Skins by The BakerMama

Mini Potato Skins

  • Author: Maegan – The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 20 mins
  • Yield: 24 1x
  • Category: Appetizer

Description

Crispy bite-sized loaded potato skins that are perfect for game day or a party appetizer.


Ingredients

Scale

Instructions

  1. Preheat oven to 400°F. Wash the potatoes and rub them evenly with 2 tablespoons of the olive oil. Place them on a baking sheet and bake for 40-45 minutes or until potatoes are cooked through. Remove potatoes from the oven and let cool for about 10 minutes or until cool enough to handle.
  2. Turn the oven to 450°F.
  3. Cut each potato in half lengthwise and use a small spoon to gently scoop out the insides, leaving about 1/8-inch potato on the skin walls. Combine the remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Brush all over each potato skin with the olive oil mixture, inside and out.
  4. Place the potato skins face down on the baking sheet and bake for 10 minutes. Turn the potatoes over on the skin side and bake for another 10 minutes. Remove from oven.
  5. Sprinkle the insides of the potato skins evenly with the shredded cheese and crumbled bacon. Return to oven and broil for 2-3 minutes or until cheese is melted. Transfer the potato skins to a serving dish and top each one with a small dollop of sour cream and a few green onion slices. Serve & enjoy!

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

Follow us on social media:

Related

Comments

  1. […] recipe notes and photos updated 3/8/2016} Here are some more potato recipes you might like: Mini Potato Skins by The Baker Mama Crispy Cheese and Bacon Potatoes by Barefeet In The Kitchen Grandma’s […]

  2. Those are time consuming but so delicious. I had a bunch of tiny potatoes (and i mean tiny!) i needed to use ASAP so I made these today, all the steps except sour cream and scallions, and i froze them. Ready for Super Bowl Sunday!

  3. These are delicious! My boyfriend and I agree that they are better than any potato skins we’ve had before, including those found at restaurants. Thanks for sharing! 🙂

  4. I’ve been using this recipe for a while now. The only thing I do differently is instead of using olive oil to brush the halved potatoes before baking, I brush them with bacon grease! So delicious.

  5. Hi! These look delicious! Quick question.. is there any reason you couldn’t cut the potatoes in half from the start? I was hoping it would cut back on baking time but I wasn’t sure if it would change the outcome. Thanks!

    1. Hi Jenna! I don’t see why not. Let me know if you run into any issues. I hope they turn out great!

  6. So excited to make these! Question – I am trying to have these ready for later today but want to get them as ready as I can in advance and then put them in the fridge. Would you recommend baking them, cutting and scooping them out and refridgerating until closer to the time needed? Or I could I go farther than that and just stop short of heating them once I have them filled up?

    Thanks for anyone who has made these and can respond!

    1. Hi Lauren! You can prep them all the way until broiling them and then refrigerate. When you’re ready to finish them off, first heat them for about 10 minutes in a 350 degree oven to warm them all the way through and then broil for 2-3 minutes. Enjoy!

  7. I tend to oil and salt my baked potatoes. It make the skin more crispy. I think I would do this first then follow your instructions. They sound amazing, can’t wait to try them

  8. hi<

    if doing these for a event or wedding (home catering) could you do the first half of this the day before so cook them for 40-45 minutes then the next day oil and cook for for the 20 minutes and add the filling?

    I really want to do these but the cooking time is too long for appetizers

    Charlotte

    1. Hi Charlotte! Yes, that is definitely how I would recommend prepping and cooking them for a crowd in advance so that they’re crispy and the fillings are baked fresh. Such a great appetizer! Enjoy!

    1. Hi Denise! No, not for the recipe, but you could certainly mash them on the side and eat them separately. There won’t be that much to work with since they’re such small potatoes to start with. Hope this helps. Enjoy!

  9. Just made these for dinner they were delicious & easy. I used a little of the potato I scooped out just to make them a little more hearty. Husband put Ranch on his & I used Blue Cheese and sour creme on mine. A definite keeper. Thanks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating