Description
Crispy golden mini potato skins filled with gooey cheddar and topped with flavorful ingredients. Easy to make and customizable, these perfect bite-sized snacks are great for any occasion or meal.
Ingredients
1.75 lb Yukon Gold Potatoes or Russet (thick skins needed)
3.5 tbsp Olive Oil (or canola oil for a subtle flavor)
1 tsp Salt
0.5 tsp Pepper (freshly ground preferred)
2.5 tbsp Butter (Kerrygold unsalted or vegan alternative)
1.75 cups Shredded Cheddar
0.5 tsp Garlic Powder
10 slices Turkey Bacon (crumbled, substitute for pork/ham)
1 cup Sour Cream (or Greek yogurt for a lighter option)
0.25 bunch Chives (or scallions as an alternative)
Instructions
Preheat oven to 425°F (220°C).
Halve potatoes lengthwise; toss with oil, salt, and pepper.
Arrange cut-side down on a baking sheet; bake for 20-25 minutes.
Remove potatoes from the oven; let cool slightly, then scoop out the insides.
Combine mashed potato, butter, cheese, garlic powder, salt, and pepper for the filling.
Fill each potato skin with the mixture and gently mound it on top.
Drizzle the tops with a bit more oil; return to the oven and bake for 8-10 minutes until the filling is hot.
Top with crumbled turkey bacon, a dollop of sour cream, and chives before serving warm.
Notes
Parboil the potatoes first to reduce baking time.
Use a ridged spoon to scoop the insides for a layered texture.
Brush the skins with garlic butter before the final bake for extra flavor.
Smoked paprika can be sprinkled on top for a visual pop.
Arrange the skins on parchment paper for even browning.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 potato skin
- Calories: 160
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4.5g
- Carbohydrates: 14g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 18mg