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Delightful Mini Potato Skins for Every Occasion

Mini Potato Skin made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 small russet potatoes
  • 3 tablespoons olive oil
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/2 cup cooked and crumbled bacon
  • 2 green onions chopped
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Wash and scrub the potatoes thoroughly, then prick them with a fork.
  3. Place the potatoes on a baking sheet and brush them with olive oil.
  4. Season with salt and bake for 45 minutes, or until fork-tender.
  5. Once baked, remove the potatoes and let them cool slightly, then halve them.
  6. Scoop out some flesh from each half, leaving a thin layer.
  7. Brush the insides with olive oil, season, and return to the oven for 10 minutes.
  8. Remove from the oven and fill each skin with a sprinkle of cheese and crumbled bacon.
  9. Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
  10. Remove from the oven, garnish with sour cream and chopped green onions.