What type of potatoes are best for mini potato skins?

For mini potato skins, we prefer baby Dutch yellow potatoes for their mild sweetness, buttery texture, and thin skin. You can substitute with other types of small potatoes, including fingerling potatoes, red potatoes, and more if needed.

How can I ensure my potato skins are crispy?

By thoroughly drying the potatoes before roasting, coating with olive oil, and cooking at a high temperature, you should end up with nicely crisped results.

Can I use sweet potatoes for mini potato skins?

Note that sweet potatoes will offer a different flavor profile than standard potatoes, but they can be used for potato skins. Just bake until tender as directed, adjusting the cooking time as needed. Scoop out, and halve or quarter before filling and baking again as directed.

Mini Potato Skins Recipe

Active Time:

30 mins

Total Time:

1 hr 45 mins

Servings:

20

These mini potato skins will be gone before the last guest even arrives. At a dinner party or holiday gathering, the main dish and a few incredible sides are really the stars of the show. But we can't imagine a supper club or Christmas dinner without something to snack on as guests arrive, pour cocktails, and catch up before the meal is served.

This six-ingredient potato skins recipe makes a bite-sized appetizer that every guest will rave about, and it has a high yield for your biggest crowds.

But appetizers aren't just for dinner occasion. For an at-home or away tailgate, you can't beat an easy and portable snack like these mini potato skins. Our Test Kitchen professionals said these pair well with beer, so cheers!

Learn how to make potato skins, and welcome them as your new go-to appetizer for all types of entertaining opportunities.

Ingredients for Mini Potato Skins

With just six ingredients needed to whip up this tasty appetizer, excuses not to make them are few and far between. To make mini potato skins, you'll need:

Baby Dutch yellow potatoes: Potatoes with a mild sweetness, buttery texture, and thin skin. Can substitute with other types of small potatoes, including fingerling potatoes, red potatoes, and more.
Olive oil: Coats the potatoes to help them cook and crisp up in the oven.
Sharp Cheddar cheese: Melts into the potato skins for a classic cheesy flavor and gooey texture.
Bacon slices: Cooked and crumbled for a crisp, meaty bite.
Sour cream: For a cooling, creamy touch.
Fresh chives: Adds a pop of color and fresh oniony flavor.

Southern Living Mini Potato Skins ingredients — Caitlin Bensel; Food Stylist: Torie Cox

How To Make Mini Potato Skins

Thirty minutes of active time is all it takes to have 20 servings of these decadent bites ready to serve. Full instructions are below, but here's a brief recap before you get started:

Step 1. Bake potatoes: Preheat oven to 425°F. Scrub potatoes and pat dry. Toss with olive oil in a bowl and transfer in a single layer onto a parchment-lined baking sheet. Bake until tender and cool completely.
Step 2. Scoop out potatoes: Slice potatoes in half lengthwise, and scoop out flesh.
Step 3. Bake potato skins: Increase oven temperature to 450°F. Place potato skins, hollowed side down, on parchment-lined baking sheet. Bake for 10 minutes, then flip and bake until crispy.
Step 4. Fill potato skins: Fill with Cheddar and top with bacon crumbles. Bake until cheese melts. Top with sour cream and sprinkle with chives.

Mini Potato Skins Variations

To mix up these potato skins, consider these variations:

Potatoes: Swap the baby Dutch yellow potatoes with sweet potatoes or other varieties of mini potatoes as desired.
Herbs: Chopped parsley, cilantro, dill, and other fresh herbs can add a bright freshness and pop of color.
Bacon: Swap the bacon with turkey bacon if preferred.
Cheese: Substitute the Cheddar cheese with blue cheese crumbles, Monterey Jack, pepper Jack, Asiago, Colby Jack, Gruyère, or other cheeses as desired.
Sour cream: Swap with ranch dressing, Greek yogurt, or other creamy accompaniments.
Toppings: Serve the potato skins with guacamole, salsa, jalapeños, black olives, caramelized onions, ripe avocado, and more for guests to top their own.

What To Serve With Mini Potato Skins

Serve mini potato skins with a variety of toppings for guests to enjoy, including guacamole, salsa, ranch dressing, Buffalo sauce, barbecue sauce, blue cheese dressing, or hot sauce for a kick of heat. Pair with other favorite appetizers, including Buffalo chicken bites, cheesy artichoke dip, a charcuterie board, deviled eggs, sliders, crudité, and more.

How To Store and Reheat Mini Potato Skins

Refrigerate leftover potato skins in an airtight container for up to three days. You can also freeze the potato skins in a freezer-safe zip-top bag or airtight container for up to three months. Reheat in a preheated 350°F oven until warmed through. You can also heat a few at a time in the microwave. Top fresh with sour cream and chives before serving.

More Potato Appetizer Recipes You'll Love

From mashed potato balls to deviled potatoes, creamy, loaded-up potatoes will always be a hit at the party:

Editorial contributions by Katie Rosenhouse.

Ingredients

1 - 1 1/2 lbs. Baby Dutch Yellow potatoes (about 20 [2-in.] potatoes)
1 Tbsp. olive oil
4 oz. sharp Cheddar cheese, shredded (about 1 cup)
6 bacon slices, cooked and crumbled
1/2 cup sour cream
2 Tbsp. chopped fresh chives

Directions

Bake potatoes:

Preheat oven to 425°F. Scrub potatoes, and pat dry thoroughly. Place potatoes in a large bowl, and drizzle with olive oil; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Bake in preheated oven until tender, 17 to 20 minutes. Cool potatoes completely on baking sheet, about 30 minutes.

Caitlin Bensel; Food Stylist: Torie Cox
Scoop out potatoes:

Slice potatoes in half lengthwise, and scoop out potato flesh, leaving 1/8-inch-thick shell. Reserve potato flesh for another use (such as mashed potatoes).

Caitlin Bensel; Food Stylist: Torie Cox
Bake potato skins:

Increase oven temperature to 450°F. Place potato skins, hollowed side down, on baking sheet lined with parchment paper. Bake at 450°F for 10 minutes; flip potatoes over, and bake until crispy, 8 to 10 minutes longer.

Caitlin Bensel; Food Stylist: Torie Cox
Fill potato skins:

Fill potato skins evenly with Cheddar cheese, and top with bacon crumbles. Bake at 450°F until cheese melts, 1 to 2 minutes. Top each potato skin with a dollop of sour cream, and sprinkle evenly with chopped fresh chives.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

What type of potatoes are best for mini potato skins?

For mini potato skins, we prefer baby Dutch yellow potatoes for their mild sweetness, buttery texture, and thin skin. You can substitute with other types of small potatoes, including fingerling potatoes, red potatoes, and more if needed.
How can I ensure my potato skins are crispy?

By thoroughly drying the potatoes before roasting, coating with olive oil, and cooking at a high temperature, you should end up with nicely crisped results.
Can I use sweet potatoes for mini potato skins?

Note that sweet potatoes will offer a different flavor profile than standard potatoes, but they can be used for potato skins. Just bake until tender as directed, adjusting the cooking time as needed. Scoop out, and halve or quarter before filling and baking again as directed.