How to Make Your Own Mini Potato Skins

by Ann Hayward 01/29/2023

You don’t have to go out to enjoy the same savory finger-foods. Bring the party to your own kitchen by making miniature versions of classic potato skins. The ingredients and process are simple and the smaller size makes these snacks the perfect appetizer for a BBQ, picnic or other fun meal at home.

Ingredients & Supplies

1 pound of small yellow potatoes
Olive oil
Sharp cheddar cheese (shredded)
Bacon (cooked and crumbled)
Half a cup of sour cream
2 tablespoons of fresh chives (chopped)

Conventional oven
Baking sheet
Parchment paper
Knife
Cheese grater
Tongs or other long-handled utensil for safe and easy flipping

Process

Preheat your oven to 425 degrees. While it’s heating, clean and dry the potatoes.
Put the clean potatoes in a large mixing bowl and slowly add the olive oil. Mix or toss the potatoes around to coat them in oil before arranging them on a single baking sheet. Use parchment paper for easier cleanup.
Bake the potatoes for 18 minutes or until tender enough to slice. Then, take them out and let them cool for at least 30 minutes.
Once your potatoes are cool, slice each one in half lengthwise. Use a spoon or fork to scoop out most of the potato flesh to create a thick shell or boat shape. You can set aside the unused potato flesh for something else like potato salad, mashed potatoes or a scramble.
Turn the oven temperature up to 450. Arrange the potato skins onto a baking sheet with the hollow sides facing down and bake for 10 minutes. Flip the potatoes over and bake for another 10 minutes or until crispy.
Take out the potato skins and carefully sprinkle with cheese. The skins might be hot enough to melt the cheese, but if not, return them to the oven (still at 450) for 1-2 minutes. Add the bacon crumbles.
Add a spoonful of sour cream to each potato skin and then garnish with the chopped chives.

Substitution Ideas

Once you know this basic formula, you can get creative with the recipe. For a meatless version of these delicious potato skins, try adding chopped mushrooms. You can also use different varieties of cheese as long as you adjust melting time accordingly. Some other great substitutions include pepper jack cheese, chopped jalapenos, sun-dried tomatoes or shredded chicken. Customize this simple recipe for a savory, crowd-pleasing appetizer perfect for any home gathering.

About the Author

Ann Hayward

Born in Philadelphia and raised in the suburbs, Ann Hayward got her Pennsylvania real estate license at age 18 even before going to college. This second-generation real estate professional followed in the footsteps of her father and two uncles, inheriting their passion for the business. Licensed in DC, Maryland and Virginia, Ann is accomplished in her career, with numerous designations including SFR, SRES, PSA, WHC, and multiunit Housing Development Finance Professional (HDFP) from the National Development Council. She specializes in Prince Georges and Montgomery Counties, Northern Virginia and Washington, DC, all jurisdictions where Ann has lived and knows very well. In addition to her professional expertise, she owns and manages personal investment property, understands and has been involved in the renovation/remodeling process, and has great resources which she shares with clients. When you hire Ann to represent you, she will make your buying or selling experience an enjoyable, rewarding one. Her compassion, sensitivity to her clients’ needs, eye for detail, and ability to see the big picture when guiding you through a purchase or sale are unique assets that will ensure your success. A diverse and relevant background also gives Ann a distinct edge. For 30 years, she worked in fast-paced, high-pressure television and theatrical production, attaining the highest achievement – DGA membership as a Director, and as an award-winning staff and freelance writer. Her keen audio visual skills and design sense benefit sellers in marketing their properties, and are invaluable in helping buyers see the potential of space. A true renaissance woman, Ann was also an income tax professional and office manager for H&R Block, so she thoroughly understands the tax and financial implications of acquiring and selling real estate. Her superior organizational skills are further evidenced as owner of a downsizing/professional organizing business, Managed For You, which allows her to connect with everyone from millennials to boomers and seniors, whether for small space planning or assisting with major decluttering and transitioning. Ann holds an AB in American History from Simmons College, Boston, plus attended Robert Wagner Graduate School of Public Administration where she was a candidate for Doctorate. She additionally studied Film Direction at the American Film Institute in LA, and was a Stanford University post-graduate Professional Journalism Fellow. Personally, Ann is an avid if not very good golfer, and the co-founder of a nonprofit 501c3 organization offering educational guidance, tutoring and counseling for youngsters from elementary school through college admission. She sits on the board of trustees of a nonprofit educational film production corporation as well. (202) 494-6252 [email protected]