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Mini potato skins topped with bacon, green onion and sour cream on a wooden serving board.

Mini Potato Skins

These bite-sized potato skins are loaded with bacon, cheese, sour cream, and green onion, for the perfect bite every time.
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Servings: 6
Course: Appetizer, Snack
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. Increase the oven temp to 450 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle with the crumbled bacon and green onions, then top with sour cream and enjoy!