Mini Potato Skins

Make these mini potato skins with stuffed red potatoes. These little red potato skins are loaded potato bites topped with bacon, cheddar, sour cream, and green onions.

Course Appetizer

Cuisine American

Keyword loaded potato bites, mini potato skins, red potato skins, stuffed red potatoes

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 363kcal

Author Evelyn

Equipment

Ingredients

20 Small Red potatoes
½ cup real bacon bits
¾ cup Cheddar cheese shredded
1 tablespoon butter
Sour cream (optional)
Green onions optional

Instructions

-Preheat oven to 400°F. Scrub the potatoes with a potato brush under running water.
Fill a large pot with water and bring it to a boil, add the potatoes and boil until they are fork-tender about 15 minutes
Cut each of the red potatoes in half and place them on a baking sheet lined with parchment paper.
Use a small spoon to scoop out the inside of each potato half. Place the scooped out meat of the potatoes in a medium bowl.
Add the cheddar cheese, bacon bits & butter to the bowl with the meat of the potato insides. Mix well breaking up the chunks.
Scoop the potato mixture into the potato halves and then place them back on the baking sheet.
Place the baking sheet with the stuffed red potatoes in the oven and bake for 10 minutes.
Remove from oven and top with remaining ¼ cup of shredded cheese.
Serve these mini potato skins with a dollop of sour cream and sprinkle with chopped green onions.

Nutrition