Mini Loaded Potato Skins

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Recipe: Mini Loaded Potato Skins

  • Prep time: 15 minutes

  • Cook time: 35 minutes

  • Servings: 24 mini skins (approx. 6–8 people)

Ingredients

  • 12 small baby potatoes (yellow or red)

  • 1 tbsp olive oil

  • ½ tsp sea salt

  • 1 cup sharp cheddar cheese, shredded

  • 4 strips bacon, cooked crispy and crumbled

  • ¼ cup sour cream (for dolloping)

  • 2 tbsp fresh chives, finely chopped

Instructions

  1. Prep the Potatoes: Preheat your oven to 200°C (400°F). Toss whole baby potatoes with olive oil and salt.

  2. First Bake: Roast potatoes on a baking sheet for 20 minutes or until fork-tender. Let them cool for 5 minutes.

  3. Scoop: Slice each potato in half lengthwise. Use a small measuring spoon to scoop out the center, leaving a thin “shell” of potato flesh.

  4. Crisp: Place the skins back on the tray, cut-side up. Bake for another 5–8 minutes until the edges are golden and crisp.

  5. Load: Fill each shell with a pinch of cheese and bacon bits. Return to the oven for 2–3 minutes until the cheese is bubbling.

  6. Garnish: Top each mini skin with a small dollop of sour cream and a sprinkle of chives. Serve warm.

Chef’s Notes & Tips

  • Don’t Waste the Insides: Save the scooped-out potato flesh! It’s perfect for adding to a quick mash, thickening a soup, or making a small batch of potato cakes.

  • The Cheese Factor: Use “block” cheddar and grate it yourself. Pre-shredded cheese is coated in potato starch to prevent clumping, which stops it from melting as smoothly.

  • Make-Ahead: You can roast and scoop the potatoes a day in advance. Store them in the fridge and do the final “crisp and load” steps right before your guests arrive.

Nutritional Info & Benefits

Per serving (approx. 3 mini skins):

Nutrient Amount
Calories 145 kcal
Protein 6g
Fat 9g
Carbs 11g
Fiber 1.5g

The Benefit: While often seen as “junk food,” potatoes are a fantastic source of Potassium and Vitamin C. By keeping the skin on, you’re retaining the majority of the fiber. Using baby potatoes also helps with portion control.

Q&A

Q: Can I make these vegetarian?

A: Absolutely. Swap the bacon for smoked paprika roasted chickpeas, sun-dried tomatoes, or a drizzle of smoky chipotle sauce to keep that “meaty” depth.

Q: Why are my skins soggy?

A: This usually happens if the oven isn’t hot enough or if you didn’t do the “second bake” after scooping. That extra 5 minutes of high heat is what creates the structural crunch.

Q: Can I use an Air Fryer?

A: Yes! Air fry at 190°C (375°F). Roast the whole potatoes for about 12–15 minutes, then crisp the loaded skins for 3–4 minutes.

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