Description
These Potato Skin Bites are perfect crispy, cheesy snacks featuring tender baby potatoes topped with melted cheddar, crisp bacon, and a dollop of sour cream. Baked to golden perfection, they make an irresistible appetizer or party treat.
Ingredients
Scale
Potatoes
- 2 lbs baby yellow potatoes (small potatoes like baby golds or baby reds)
- 3 tbsp olive oil (divided)
- ½ tsp salt
- ¼ tsp pepper
Toppings
- 8 slices cooked bacon (crumbled)
- 1½ cups shredded cheddar cheese
- 1 cup sour cream
- Chopped green onions or fresh chives, for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F to prepare for roasting the potatoes.
- Season Potatoes: Spread the potatoes on a sheet pan. Drizzle 1 tablespoon of olive oil and sprinkle salt and pepper evenly over the potatoes. Toss to coat all potatoes thoroughly.
- Bake Potatoes: Bake the potatoes for 20 minutes or until fork tender. Remove from the oven and let cool.
- Prepare Potato Skins: Slice each cooled potato in half and gently scoop out the flesh with a small spoon, leaving a thin layer of potato to keep the skins intact.
- Crisp Potato Skins: Brush the remaining olive oil over the potato skins and sprinkle salt and pepper. Bake for another 10 minutes until the edges become browned and crispy.
- Add Cheese and Bacon: Fill each potato skin with shredded cheddar cheese and crumbled bacon. Return to the oven and bake an additional 3-5 minutes until the cheese melts.
- Garnish: Top each bite with a dollop of sour cream and a sprinkle of chopped green onion or fresh chives.
- Serve: Serve immediately to enjoy the melty cheese and crispy edges at their best.
Notes
- Use small baby potatoes to ensure each bite is the perfect size for snacking.
- Leaving a thin layer of potato inside the skin helps maintain the structure and prevent breakage.
- For extra crispiness, broil the potato skins for a minute or two instead of baking at the end.
- Leftovers can be stored in the refrigerator and briefly reheated in the oven for crispiness.
