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.
What Do I Need to Make Mini Potato Skins?
- Mini or small gold potatoes
- Olive oil, salt and black pepper
- 1/2 pound bacon, cooked and crumbled. I like to bake mine.
- Shredded cheddar cheese and sour cream
- Green onions, sliced thinly (or chives)
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!
More Winning Recipes for Football Season
You’ll score big with my Winning Recipes for Football Season! We’ve rounded up our favorite game day recipes that are sure to win everyone over at your football watch party!
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,
Mini Potato Skins
- Prep Time: 15 mins
- Cook Time: 65 mins
- Total Time: 1 hour 20 mins
- Yield: 24
- Category: Appetizer
Description
Crispy bite-sized loaded potato skins that are perfect for game day or a party appetizer.
Ingredients
- 12 mini or small gold potatoes
- 1/4 cup olive oil, divided
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 pound bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 green onions, sliced thinly (or chives)
Instructions
- 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!
They are delicious.i like the small bite.
I made these yesterday for a Super Bowl party .. they were a huge success, everyone was asking for the recipe. I had a platter full of them and there wasn’t one left! I highly recommend this recipe for any event. FYI .. I did use chives vs green onions since the potatoes are rather small and the chives just seemed like a better choice. Enjoy and thanks Maegan 🙂
Hi, Barbara! I’m so glad you enjoyed them! And good call on the chives!
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.
Ok, just making sure that you don’t use the potato that is scooped out?
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!
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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
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!
These were great!!! I finally was able to make homemade potato skins thanks to your recipe!
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
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!
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!
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!
Hi Jenna! I don’t see why not. Let me know if you run into any issues. I hope they turn out great!
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.
Great idea, Amanda! I bet the bacon grease makes them even more amazing! Thanks for sharing!
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! 🙂
Yay! That’s so awesome to hear and we completely agree…so so tasty! Thanks for sharing! 🙂
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!
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