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Mini Loaded Cheddar and Bacon Potato Skins
Mini Loaded Cheddar and Bacon Potato Skins
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
20
mini potato skins
Calories:
Equipment
1 Parchment Lined Sheet Pan
Melon Baller or Scoop or Measuring Spoon
Ingredients
FOR COOKING THE POTATOES:
10
Mini Gold Potatoes
any mini color will work
1-2
tbsp
Butter
melted
pinch
Salt
FOR THE FILLING:
The scooped insides of the hollowed out potatoes
mashed
1 1/2
tsp
Butter
melted and cooled
1
tbsp
Sour Cream
or more if you'd like creamier potatoes
2-3
tbsp
Cheddar
shredded
1
strip
Bacon
cooked, cooled and cut into bits
Salt & Pepper
to taste
FOR GARNISH / SERVING:
Sour Cream
1
tbsp
Parsley
chopped
1-2
Green Onions
sliced
Instructions
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Wash and dry the potatoes, then bake (without oil) for 20 minutes. Cool enough to handle.
Slice in half and using a melon baller, scoop out the inside leaving a good perimeter for structure.
Place face down on the parchment lined baking sheet. Brush with melted butter and sprinkle with salt. Bake for another 10 minutes.
Cool slightly and flip.
Meanwhile, combine the filling ingredients and stuff each hollowed out potato skin. Top with more of the shredded cheddar and bacon bits.
Garnish with parsley and green onions.
Serve immediately with a side of sour cream. Enjoy!