If you’re looking for the ultimate party appetizer that disappears in minutes, these Best Mini Potato Skins are exactly what you need. Crispy, golden potato shells are loaded with melted cheddar cheese, crispy bacon, tangy sour cream, and fresh green onions for a bite-sized version of the classic favorite that’s perfect for game day, parties, or any gathering where you want finger food that packs serious flavor. These mini skins are easier to make than full-sized versions, cook faster, and give you more servings per batch, making them ideal for feeding a crowd.
The secret to ultra-crispy skins is baking them twice—once to cook the potatoes through, then again after scooping and brushing with oil to get those edges perfectly golden and crunchy. The result is a crispy shell that holds up to all the delicious toppings without getting soggy.
Complete Ingredient List (Serves 8-10)
This version is easy to scale up for larger parties.
For the Mini Potato Skins
- 12-15 mini or small gold potatoes (or baby Yukon Gold potatoes)
- ¼ cup olive oil, divided (or melted butter)
- 2 tablespoons kosher salt (for initial baking)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese (freshly grated works best)
- ½ pound bacon, cooked crisp and crumbled (or ¼ cup bacon bits)
For Serving
- ¼-½ cup sour cream
- 2-3 green onions, sliced thinly (or fresh chives, chopped)
- Optional: ranch dressing for drizzling
Step-By-Step Instructions
Prep time: 20 minutes
Cook time: 50-60 minutes
Total time: About 1 hour 10 minutes
Servings: 8-10 (24-30 pieces)
Bake the Potatoes
Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easier cleanup.
Thoroughly wash and scrub the mini potatoes, then pat them completely dry. In a large bowl, toss the potatoes with 2 tablespoons of olive oil and a generous amount of kosher salt to coat them well.
Prick each potato 2-3 times with a fork or sharp knife to allow steam to escape. Place the potatoes on the prepared baking sheet and bake for 40-50 minutes until fork-tender and cooked through. Remove from the oven and let them cool until you can handle them comfortably.
Prepare the Potato Skins
Once the potatoes are cool enough to handle, cut each potato in half lengthwise. Using a small spoon (a melon baller or teaspoon works great), carefully scoop out most of the inside flesh, leaving about ⅛ to ¼ inch of potato on the skin walls. Be gentle so you don’t tear through the skin. Save the scooped potato for mashed potatoes or another use.
In a small bowl, combine the remaining 2 tablespoons olive oil (or melted butter), ½ teaspoon salt, black pepper, and garlic powder. Brush this mixture all over each potato skin, coating both the inside and outside.
Crisp the Skins
Change your oven setting to broil (high setting) and move the oven rack to the second-highest position.
Place the potato skins cut side down on the baking sheet. Broil for 4-5 minutes until the outsides start to crisp and brown.
Carefully flip the potato skins over so the cut side is facing up. Brush with a bit more of the oil mixture if needed, then broil for another 2-3 minutes until the edges and interior are lightly crisped and golden brown. Watch them closely so they don’t burn.
Load with Toppings
Remove the potato skins from the oven. Fill each potato skin with a generous amount of shredded cheddar cheese and crumbled bacon, distributing them evenly among all the skins.
Return the loaded skins to the oven and broil for 2-3 minutes, just until the cheese is melted and bubbly. Keep a close eye on them during this final broiling.
Serve
Transfer the hot mini potato skins to a serving platter. Top each one with a small dollop of sour cream and a sprinkle of sliced green onions or chives.
Serve immediately while they’re hot and crispy. You can also serve extra sour cream, ranch dressing, or hot sauce on the side for dipping.
Tips for the Best Mini Potato Skins
Use Russet potatoes if you can’t find mini potatoes—just cut regular-sized potatoes into quarters after baking. The starchy texture of Russets gets extra crispy. Make sure to pat the potatoes completely dry before the initial baking—less moisture means crispier skins. Brush the skins generously with oil or melted butter for maximum crispiness. Cook the bacon until it’s really crispy so it stays crunchy even after being topped with cheese. Use freshly grated cheese instead of pre-shredded for the best melting. If you want them extra crispy, bake the scooped skins cut side down for 5 minutes at 425°F before brushing with oil and broiling. Store leftover potato skins in the fridge for up to 3 days and reheat in the oven or air fryer to restore crispiness.
Variations and Customizations
Try different cheese combinations like pepper jack, Monterey Jack, or a Mexican blend for different flavors. Add diced jalapeños for heat. Make them vegetarian by skipping the bacon and adding sautéed mushrooms or caramelized onions. For a loaded baked potato version, add a bit of the scooped potato back in mixed with sour cream and chives. Top with pulled pork or pulled chicken for a heartier appetizer. Drizzle with ranch dressing or buffalo sauce for extra flavor. Add black beans and salsa for a southwestern twist. For a breakfast version, fill with scrambled eggs, cheese, and bacon.
Nutrition Snapshot (Per Serving)
These mini potato skins provide carbohydrates from the potatoes for energy, protein from the cheese and bacon, and calcium from the dairy. They’re a more indulgent appetizer, but using less cheese and bacon can lighten them. The potato skins also provide fiber and potassium.
Why This Works So Well for TikTok and Pinterest
The Best Mini Potato Skins are incredibly photogenic with their golden, crispy edges, melted cheese, and colorful toppings. The bite-sized nature makes them perfect for overhead shots showing the whole platter, and close-ups of the cheese pull are always satisfying. The “loaded & crispy” hook resonates with party hosts and game day enthusiasts. For Pinterest, focus on shots showing the finished platter with steam rising, hands reaching for a piece, or styled shots with beer or sports decorations in the background. The broiling process and cheese melting also make for great time-lapse video content.
Serve these loaded mini potato skins at your next party, game day gathering, or casual get-together and watch them disappear. Once you try them, you’ll understand why these crispy, cheesy, bacon-topped bites have been a beloved party appetizer for decades and continue to be a crowd-pleaser every single time.
