Tasty Mini Potato Skins

Finding the perfect party appetizer that everyone will actually get excited about can feel impossible. You want something that looks impressive but doesn’t require you to spend hours in the kitchen, something that tastes amazing but won’t break the bank, and let’s be honest—it needs to disappear from the plate fast enough to prove it was worth making.

That’s exactly why these mini potato skins have become my absolute favorite crowd-pleaser. They’re loaded with all the classic toppings people love—crispy bacon, melted cheese, and tangy sour cream—they’re easy enough to throw together on a busy afternoon, and best of all, you can prep most of the work ahead of time so you’re not scrambling when guests arrive.

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What Kind of Potatoes Should I Use?

For potato skins, you’ll want to grab small to medium-sized potatoes that are roughly the same size so they cook evenly. Russet potatoes are a classic choice because their thick skins get nice and crispy, plus they have a fluffy interior that’s easy to scoop out. Yukon Gold potatoes also work great if you prefer a creamier texture and a slightly thinner skin. If you can find baby potatoes or fingerlings at the store, those make adorable bite-sized potato skins that are perfect for parties. Just avoid waxy red potatoes for this recipe since their thin skins don’t hold up as well when you’re scooping out the insides.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Potatoes: Any small to medium potatoes work great here – try red potatoes, Yukon golds, or even fingerlings. Just avoid large russets as they’re harder to make into mini portions.
• Bacon: Turkey bacon is a lighter option, or you can skip the bacon entirely and add some chopped ham or crumbled sausage instead. For a vegetarian version, try sautéed mushrooms for that savory element.
• Cheese: Cheddar is classic, but feel free to use whatever melts well – Monterey Jack, Colby, or even a Mexican blend all work nicely. You can also mix cheeses for more flavor.
• Sour cream: Greek yogurt makes a great substitute and adds extra protein. Plain yogurt works too, though it’s a bit thinner.
• Chives: Green onions are basically interchangeable with chives here. You can also use regular onion powder mixed into the sour cream if fresh herbs aren’t available.
• Olive oil: Any neutral cooking oil works – vegetable, canola, or even melted butter if you want extra richness.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with potato skins is not baking the potatoes long enough in the first step, which makes them hard to scoop out and can lead to torn skins – make sure they’re fork-tender before you start hollowing them out.

When scooping out the potato centers, leave about a quarter-inch of potato attached to the skin so they hold their shape and don’t collapse during the second bake.

Another common error is overfilling the skins with the mashed potato mixture, which causes them to spill over and makes them harder to pick up and eat – fill them just to the top for the best results.

Finally, don’t skip brushing the skins with oil before the second bake, as this is what gives them that crispy, golden texture everyone loves.

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What to Serve With Potato Skins?

Potato skins are perfect party food, so I like to serve them alongside other finger foods and dips that everyone can share. A big bowl of ranch or blue cheese dressing is great for extra dipping, and you can add some celery and carrot sticks on the side to balance out the richness. If you’re making these for game day or a get-together, pair them with chicken wings, jalapeño poppers, or a simple seven-layer dip with tortilla chips. For a more casual dinner, potato skins work really well as a side dish with burgers, pulled pork sandwiches, or even a big Caesar salad.

Storage Instructions

Store: Keep leftover potato skins in an airtight container in the fridge for up to 3 days. They’re best enjoyed within the first day or two while the skins are still somewhat crispy, but they’ll still taste great even if they soften up a bit.

Freeze: You can freeze these for up to 2 months if you want to prep ahead for a party. I recommend freezing them before adding the sour cream and chives. Just wrap them tightly in foil or place in a freezer-safe container, and add the fresh toppings after reheating.

Reheat: Pop them in a 375°F oven for about 10-15 minutes until the cheese is melted and bubbly again. You can also use an air fryer at 350°F for 5-7 minutes to get them nice and crispy. Add a fresh dollop of sour cream and chives right before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2250-2500
• Protein: 60-75 g
• Fat: 160-180 g
• Carbohydrates: 130-150 g

Ingredients

For the potato shells:

• 1.75 lb potatoes (I use Yukon Gold for a creamier texture)
• 3.5 tbsp olive oil (I prefer Bertolli for roasting)
• 1 tsp salt
• 0.5 tsp pepper

For the filling:

• 2.5 tbsp butter (I like Kerrygold unsalted for extra richness)
• 1.75 cup cheese (shredded, I use Kraft Sharp Cheddar)
• 0.5 tsp garlic powder

For the toppings:

• 10 slices bacon (cooked until very crispy and crumbled)
• 1 cup sour cream
• 0.25 bunch chives

Step 1: Prepare Potatoes and Cook Bacon

• 1.75 lb potatoes
• 1 tbsp olive oil
• 1 tsp salt
• 0.5 tsp pepper
• 10 slices bacon

Heat your oven to 425°F.

While it preheats, cut the potatoes in half lengthwise and toss them with 1 tablespoon of olive oil, salt, and pepper in a bowl.

Spread them cut-side down on a baking sheet and place in the oven.

Meanwhile, in a skillet over medium-high heat, cook the bacon slices until very crispy, about 8-10 minutes, turning occasionally.

Once crispy, transfer to a paper towel-lined plate and let cool slightly before crumbling into bite-sized pieces.

This parallel cooking saves time and ensures the bacon is perfectly crisp.

Step 2: Scoop and Mash the Potato Filling

• roasted potatoes from Step 1
• 2.5 tbsp butter
• 1.75 cup shredded cheese
• 0.5 tsp garlic powder
• salt and pepper to taste

Remove the potatoes from the oven after 20-25 minutes when they’re fork-tender and lightly golden.

Let them cool for a few minutes until you can handle them comfortably.

Using a small spoon or melon baller, carefully scoop out the insides of each potato half, leaving about ¼ inch of flesh attached to the skin to keep the structure intact.

Transfer the scooped potato flesh to a bowl and immediately mash it with butter, garlic powder, the shredded cheese, and a pinch more salt and pepper.

I like to leave the mash slightly chunky rather than completely smooth—it gives the filling better texture.

Step 3: Fill and Bake Potato Skins

• filled potato skins from Step 2
• 2.5 tbsp olive oil

Spoon the mashed potato mixture evenly back into each potato skin half, mounding it slightly.

Arrange the filled skins on a clean baking sheet and drizzle the remaining 2.5 tablespoons of olive oil over the tops.

Bake at 425°F for 8-10 minutes until the tops are golden and the filling is heated through.

The oil helps the potato skins crisp up beautifully and gives them a nice color.

Step 4: Finish and Serve

• baked potato skins from Step 3
• 1 cup sour cream
• crumbled bacon from Step 1
• 0.25 bunch chives

Remove the potato skins from the oven and let them cool for 1-2 minutes.

Top each skin with a small dollop of sour cream and sprinkle generously with the crumbled bacon from Step 1.

Finish with a few snipped chives for freshness and color.

Serve immediately while the skins are still warm and crispy.

I find that serving them right away prevents the crispy skin from softening too much.

Tasty Mini Potato Skins

Delicious Tasty Mini Potato Skins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 28 pieces

Calories 2375 kcal

Ingredients

  

For the potato shells::

• 1.75 lb potatoes (I use Yukon Gold for a creamier texture)
• 3.5 tbsp olive oil (I prefer Bertolli for roasting)
• 1 tsp salt
• 0.5 tsp pepper

For the filling::

• 2.5 tbsp butter (I like Kerrygold unsalted for extra richness)
• 1.75 cup cheese (shredded, I use Kraft Sharp Cheddar)
• 0.5 tsp garlic powder

For the toppings::

• 10 slices bacon (cooked until very crispy and crumbled)
• 1 cup sour cream
• 0.25 bunch chives

Instructions

 

• Heat your oven to 425°F. While it preheats, cut the potatoes in half lengthwise and toss them with 1 tablespoon of olive oil, salt, and pepper in a bowl. Spread them cut-side down on a baking sheet and place in the oven. Meanwhile, in a skillet over medium-high heat, cook the bacon slices until very crispy, about 8-10 minutes, turning occasionally. Once crispy, transfer to a paper towel-lined plate and let cool slightly before crumbling into bite-sized pieces. This parallel cooking saves time and ensures the bacon is perfectly crisp.
• Remove the potatoes from the oven after 20-25 minutes when they're fork-tender and lightly golden. Let them cool for a few minutes until you can handle them comfortably. Using a small spoon or melon baller, carefully scoop out the insides of each potato half, leaving about ¼ inch of flesh attached to the skin to keep the structure intact. Transfer the scooped potato flesh to a bowl and immediately mash it with butter, garlic powder, the shredded cheese, and a pinch more salt and pepper. I like to leave the mash slightly chunky rather than completely smooth—it gives the filling better texture.
• Spoon the mashed potato mixture evenly back into each potato skin half, mounding it slightly. Arrange the filled skins on a clean baking sheet and drizzle the remaining 2.5 tablespoons of olive oil over the tops. Bake at 425°F for 8-10 minutes until the tops are golden and the filling is heated through. The oil helps the potato skins crisp up beautifully and gives them a nice color.
• Remove the potato skins from the oven and let them cool for 1-2 minutes. Top each skin with a small dollop of sour cream and sprinkle generously with the crumbled bacon from Step 1. Finish with a few snipped chives for freshness and color. Serve immediately while the skins are still warm and crispy. I find that serving them right away prevents the crispy skin from softening too much.