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Crispy cheesy mini potato skins are the perfect blend of comfort food and finger-licking good flavor, making them an irresistible choice for any gathering. Whether you’re hosting a game day party, enjoying a family dinner, or simply indulging in a late-night snack, these delightful bites are sure to impress. With their crispy texture, gooey cheese, and savory toppings, mini potato skins are not just an appetizer; they are a celebration of bold flavors and satisfying crunch.

Mini Potato Skins

Indulge in the deliciousness of crispy cheesy mini potato skins, the ultimate appetizer for any occasion! Perfectly baked baby potatoes are topped with gooey sharp cheddar, crispy bacon, and customizable toppings. Easy to prepare and ideal for sharing, these savory bites will be a hit at your next gathering. Elevate your snack game and enjoy the bold flavors! #MiniPotatoSkins #Appetizer #GameDaySnacks #ComfortFood #CheesyDeliciousness #FoodieFavorites
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Ingredients
  

12 small baby potatoes

1 cup shredded sharp cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup sour cream

2 green onions, chopped

1 tablespoon olive oil

Salt and pepper to taste

Optional: Jalapeño slices for garnish

Optional: Fresh parsley, chopped for garnish

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Potatoes: Wash the baby potatoes thoroughly and poke each one a few times with a fork. Place them on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, then toss to coat.

      Bake Potatoes: Roast the potatoes in the preheated oven for about 30-35 minutes, or until fork-tender.

        Cool and Slice: Once done, remove the potatoes from the oven and let them cool slightly. Once manageable, slice each potato in half lengthwise.

          Scoop: Using a small spoon or melon baller, gently scoop out a small amount of flesh from each potato half, leaving a thin layer of potato intact to keep them sturdy.

            Fill: Place the potato halves back on the baking sheet. Fill each skin with shredded cheddar cheese and crumbled bacon.

              Final Bake: Return them to the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly.

                Garnish: Remove from the oven and drizzle with sour cream. Sprinkle chopped green onions over the top. For extra heat, add jalapeño slices.

                  Serve: Transfer to a serving platter, garnish with fresh parsley if desired, and enjoy your delightful mini potato skins!

                    Prep Time: 10 minutes | Total Time: 55 minutes | Servings: 24 halves