A hearty platter of potato skins are a must-have at any tailgating party. These bite-sized mini potato skins are loaded with bacon, cheese, sour cream, and green onion, for the perfect bite every time. Plus they are mini, so you can serve more people and appeal to the younger tailgaters!
Mini Potato Skins
Ingredients
- 12 mini or small white potatoes
- 1/4 cup olive oil, divided
- 1/2 tsp table salt
- 1/8 tsp ground pepper
- 3/4 pound bacon, cooked and crumbled
- 3/4 cup shredded cheddar cheese
- 1/2 cup sour cream
- 3 green onions, sliced
Instructions
- Preheat the oven to 400 degrees F. Scrub the potatoes well, rinse, pat dry, then rub evenly with 2 tbsp of olive oil. Place them on a baking sheet and bake for 40-45 minutes, or until the potatoes are cooked through. Remove from the oven and let sit for 15 minutes until they are cool enough to handle.
- Increase the oven temp to 450 degrees F.
- Cut each potato in half lengthwise and use a spoon to scoop out the insides, leaving about 1/8 inch of potato on all sides. Place on the baking sheet.
- Combine the remaining 2 tbsp of olive oil, 1/2 tsp salt, and 1/8 tsp pepper in a small bowl. Brush the potato skins with the olive oil mixture on the inside and outside.
- Place the potato skins on the baking sheet skin side down and bake for 10 minutes. Sprinkle them evenly with the shredded cheese and bake for another 8 minutes.
- Sprinkle with the crumbled bacon and green onions, then top with sour cream and enjoy!
Mini Potato Skins Tips and FAQs
When it comes to tailgating snacks, few things disappear faster than a platter of crispy, cheesy potato skins. These bite-sized versions are perfect for game day because they’re easy to grab, loaded with flavor, and can be customized with all your favorite toppings. Here are some common questions (and answers) to help you make the best mini potato skins for your next tailgate.
Can you eat the skin on mini potatoes?
Yes! The skin is totally edible and adds both texture and flavor. Plus, leaving the skin on helps the mini potato skins hold their shape when piled with cheese, bacon, or other toppings—making them perfect for finger food at a tailgate.
How to easily peel mini potatoes?
If you prefer peeled potatoes, boil them briefly, then dunk them in ice water to loosen the skin for easy removal. That said, most tailgaters leave the skins on since it cuts prep time and keeps the snacks sturdier for loading with toppings.
What potatoes to use for mini jacket potatoes?
Baby Yukon Golds or red potatoes are great choices for mini “jacket potatoes” since their thin skins crisp up nicely and they hold their shape well. They’re small enough for one or two bites, which makes them ideal for tailgating spreads.
What are those mini potatoes called?
They’re often called “baby potatoes,” “new potatoes,” or “creamer potatoes.” You’ll usually find them sold in small bags at the grocery store, and their petite size makes them perfect for turning into handheld potato skins.
What type of potatoes to use for potato skins?
For classic potato skins, russet potatoes are the go-to because of their sturdy skins. But for mini potato skins, stick with baby potatoes or Yukon Golds so you get that crispy skin and fluffy inside in a smaller, snackable portion.
Mini potato skins are the ultimate tailgate MVP—crispy, cheesy, and customizable to suit everyone’s taste. Whether you load them with bacon and cheddar or go creative with buffalo chicken or veggie toppings, they’re guaranteed to disappear before halftime.
