Imagine a bite-sized,
golden-brown potato shell that’s crisp on the outside and fluffy on the inside.
It's loaded with melted cheddar, a dollop of sour cream, and a sprinkle of
fresh chives. Each mini skin is just the right size for a quick snack or a party
appetizer. The salty-savory flavor is irresistibly addictive. The potatoes are
baked until the edges are perfectly crunchy, brushed with a little butter, and
baked again for that extra-golden finish. They’re the ultimate crowd-pleaser,
great for sharing while you chat, laugh, or just need a tasty pick-me-up.
Photo Credit: Greg DuPreeWhy I love them
I love mini potato skins because
they bring together comfort and fun. There’s something satisfying about
scooping out the soft potato flesh, filling the little boats with cheese and
toppings, and watching them melt together in the oven. They’re quick to make,
easy to customize, and you can eat a handful without feeling guilty, especially
when the portions are small. Plus, they spark conversations; everyone wants to
know how you got that perfect crisp edge, and you get to share your kitchen
skills.
Quick info
Preparation time:
15 minutes
Cooking time:
30 minutes (including second bake)
Total time: 45
minutes
Serves: 4
(about 12-16 mini skins)
Difficulty level:
Easy
Ingredients
(makes 12-16 mini skins)
·
4 medium russet potatoes, scrubbed clean
·
2 tablespoons of olive oil
·
½ teaspoon kosher salt (plus extra for
sprinkling)
·
¼ teaspoon freshly ground black pepper
·
1 cup shredded sharp cheddar cheese.
·
½ cup cooked bacon bits (optional)
·
¼ cup sour cream (for serving)
·
2 tablespoons of chopped fresh chives.
·
1 tablespoon unsalted butter, melted (for the
final brush)
Tools
·
Baking sheet lined with parchment paper
·
Aluminum foil (optional, for easier
cleanup)
·
Small spoon or melon baller for scooping
potatoes
·
Oven-safe small bowl (for the butter brush)
Instructions
Step 1.
Preheat the oven. Set it to 400°F (200 °C). While it heats,
line a baking sheet with parchment or foil to make cleanup easier.
Step 2.
Prep the potatoes. Pat the potatoes dry with paper towels.
Dry skin crisps better. Rub each potato with olive oil, then sprinkle generously
with kosher salt and pepper.
Step 3.
Bake the potatoes. Place the potatoes on the prepared sheet
and bake for about 30 minutes, or until the skins are crisp and the insides are
tender when pierced with a fork.
Step 4.
Cool slightly. Let the potatoes sit for 5 minutes. They’ll
be hot, so handle them with a kitchen towel.
Step 5.
Scoop out the flesh. Using a small spoon or melon baller,
gently scrape out the interior, leaving about ¼ inch of potato attached to the
skin. You can save the scooped-out potato for another recipe (like mashed
potatoes!).
Step 6.
Season the shells. Brush the inside of each potato skin with
some melted butter, then sprinkle a pinch of salt. This adds flavor and helps
the cheese melt evenly.
Step 7.
Add the cheese. Divide the shredded cheddar evenly among the
skins, filling each about three-quarters full. If you’re using bacon, sprinkle
some bits on top of the cheese now.
Step 8.
Second bake. Return the tray to the oven and bake for
another 8-10 minutes, or until the cheese is melted, bubbly, and just starting
to turn golden.
Step 9.
Finish and serve. Remove the skins and let them cool for a
minute. Top each with a dollop of sour cream and a sprinkle of fresh chives.
Serve them warm, and enjoy as they disappear.
Approximate macros per serving (based on 4 servings,
about 3-4 skins each)
v
Calories: 260 kcal
v
Protein: 9 g
v
Fat: 15 g
v
Carbohydrates: 22 g
v
Fiber: 3 g
v
Sugar: 2 g
v
Sodium: 420 mg
What to serve with this
These mini skins pair nicely with a crisp green salad tossed
in a light vinaigrette or a bowl of chilled gazpacho for a refreshing contrast.
A cold beer, a glass of crisp white wine, or even sparkling
water with a wedge of lime makes a great drink choice. If you’re feeling
indulgent, serve them with a small ramekin of queso dip for extra cheesy
goodness.
Tips & variations
·
Crispier skins. After the first bake, let the
potatoes cool completely, then brush with butter and bake again for a few extra
minutes.
·
Spicy twist. Mix in a pinch of cayenne or a dash
of hot sauce with the cheese before the second bake.
·
Veggie version. Omit the bacon and add sautéed
mushrooms, bell peppers, or caramelized onions for a vegetarian option.
·
Herb boost. Sprinkle some dried rosemary or
thyme on the skins before the second bake for extra flavor.
·
Make-ahead. Assemble the skins up to the cheese
step, cover, and refrigerate for up to 24 hours. Bake when you’re ready to
serve.
Substitute
o
Cheese. Swap cheddar for mozzarella, pepper
jack, or a blend of your favorite melting cheeses.
o
Bacon. Use turkey bacon, pancetta, or leave it
out for a lighter version.
o
Sour cream. Replace with Greek yogurt, crème
fraîche, or a dairy-free alternative like cashew cream.
Frequently asked questions
1. Can I use a different type of potato?
Yes, Yukon Gold or red potatoes work, but russets give the
flakiest interior and crispiest skin.
2. How do I keep the skins from getting soggy?
Make sure the potatoes are completely dry before the first
bake, and don’t overfill them with sauce or toppings.
3. Can I make these ahead and reheat?
Absolutely. Bake them, let them cool, then store them in an
airtight container. Reheat in a 350 °F oven for 5-7 minutes to restore
crispness.
4. What’s the best way to scoop out the potato flesh
without breaking the skin?
Let the potatoes cool enough to handle, then use a small
spoon or melon baller and work gently from the top down.
5. Can I make a larger batch for a party?
Yes, just double or triple the ingredients and use multiple
baking sheets. Rotate the sheets halfway through the second bake for even
browning.
6. Are these gluten-free?
Yes, potatoes and the listed toppings are naturally
gluten-free. Just ensure any added sauces or bacon are also gluten-free.
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