Mini Potato Skins
Make these mini potato skins with stuffed red potatoes. These little red potato skins are loaded potato bites topped with bacon, cheddar, sour cream, and green onions.
Mini Potato Skins Recipe
Ingredients:
- 20 Small Red potatoes
- ½ cup real bacon bits
- ¾ cup Cheddar cheese (shredded)
- 1 tablespoon butter
- Sour cream, (optional)
- Green onions (optional)
Equipment Needed:
- Potato Brush, optional
- Large Sauce Pot
- Baking Sheet
- Parchment Paper
- Very Small Scoop or spoon
How to make stuffed red mini potato skins:
Preheat oven to 400°F. Scrub all the potatoes with a potato brush under running water. Then fill a large pot with water and bring it to a boil, add the potatoes and boil until they are fork-tender. Cut each of the red potatoes in half and place them on a baking sheet lined with parchment paper.
Use a small spoon to scoop out the inside of each potato half. Place the scooped out meat of the potatoes in a medium bowl.
Add the cheddar cheese, bacon bits & butter to the bowl with the meat of the potato insides. Mix very well breaking up the chunks.
Scoop the potato mixture into the potato halves and then place them back on the baking sheet.
Place the baking sheet with the stuffed red potatoes in the oven and bake for 10 minutes.
Remove from oven and top with remaining ¼ cup of shredded cheese. Serve these mini potato skins with a dollop of sour cream and sprinkle with chopped green onions.
If you enjoy these mini potato skins then see these:
Click HERE to save this recipe for loaded potato bites to Pinterest
Equipment
- Very Small Scoop or spoon
Ingredients
- 20 Small Red potatoes
- ½ cup real bacon bits
- ¾ cup Cheddar cheese shredded
- 1 tablespoon butter
- Sour cream (optional)
- Green onions optional
Instructions
- -Preheat oven to 400°F. Scrub the potatoes with a potato brush under running water.
- Fill a large pot with water and bring it to a boil, add the potatoes and boil until they are fork-tender about 15 minutes
- Cut each of the red potatoes in half and place them on a baking sheet lined with parchment paper.
- Use a small spoon to scoop out the inside of each potato half. Place the scooped out meat of the potatoes in a medium bowl.
- Add the cheddar cheese, bacon bits & butter to the bowl with the meat of the potato insides. Mix well breaking up the chunks.
- Scoop the potato mixture into the potato halves and then place them back on the baking sheet.
- Place the baking sheet with the stuffed red potatoes in the oven and bake for 10 minutes.
- Remove from oven and top with remaining ¼ cup of shredded cheese.
- Serve these mini potato skins with a dollop of sour cream and sprinkle with chopped green onions.
Nutrition
I want to eat everything on this page Evelyn!
Love all of these game-day treats!
I love all of these yummy bites sized goodies. Hugs!