Mini Potato Skins

Mini Potato Skins is usually made with white whole-wheat flour, hard boiled eggs, potatoes, salt, cornmeal, sugar, and water. These tasty treats can be sliced together, baked, served cold, and decorated with heavy cream or mayonnaise for an instant crowd pleaser!

Mini Potato Skins can also be used to make holidays such as: Easter, Christmas, Halloween, Thanksgiving, Christening, Bar-B-Q, or any gathering of friends and family. These easy to make treats are also great for decorating in your home, and these tasty treats will not only keep you full on your diet, but they are also healthier than fast food take-outs.

The next time you want to impress your friends at a dinner party, why not order mini versions of the classic treat instead? Mini potato skins can be used in so many of the same dishes as regular potato skins.

From soups to stews, mini-skins add an interesting flavor to your dishes. You can create unique dishes for every meal by using these versatile mini potato chips.

These easy to use peelings make great finger foods that you can take with you or serve as a snack. When you are entertaining guests at home or a special event, you want everyone to get to enjoy their food and drink properly and this means serving them the perfect garnish – Mini Potato Skins.

They add a little flare to the table, they’re decorative and they can be stored in the refrigerator for up to two weeks. You can find mini recipes for Mini Potato Skins all over the Internet and have them ready to go when you sit down to serve.

Mini Potato Skins

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Crispy bite-sized loaded potato skins that are perfect for game day or a party appetizer.


  • 12 mini or small white potatoes

  • 1/4 cup olive oil, divided

  • 1/2 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 1/2 pound bacon, cooked and crumbled

  • 1 cup shredded cheddar cheese

  • 1/4 cup sour cream

  • 2 green onions, sliced thinly


  • Preheat oven to 400°F. Wash the potatoes and rub them evenly with 2 tablespoons of the olive oil. Place them on a baking sheet and bake for 40-45 minutes or until potatoes are cooked through. Remove potatoes from the oven and let cool for about 10 minutes or until cool enough to handle.
  • Turn the oven to 450°F.
  • Cut each potato in half lengthwise and use a small spoon to gently scoop out the insides, leaving about 1/8-inch potato on the skin walls. Combine the remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Brush all over each potato skin with the olive oil mixture, inside and out.
  • Place the potato skins face down on the baking sheet and bake for 10 minutes. Turn the potatoes over on the skin side and bake for another 10 minutes. Remove from oven.
  • Sprinkle the insides of the potato skins evenly with the shredded cheese and crumbled bacon. Return to oven and broil for 2-3 minutes or until cheese is melted.
  • Transfer the potato skins to a serving dish and top each one with a small dollop of sour cream and a few green onion slices. Serve & enjoy!

Reference : thebakermama.


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