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Tasty Mini Potato Skins: Crispy, Fluffy, and Customizable
Emily

Tasty Mini Potato Skins: Crispy, Fluffy, and Customizable

These halal-friendly mini potato skins deliver restaurant-quality results with restaurant-quality results. Achieve a crispy shell and fluffy interior through a two-stage oven process, plus customizable toppings like turkey bacon, cheese, and sour cream. Perfect for snacks, appetizers, or game-day bites.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 1.75 lb (800g) Yukon Gold Potatoes
  • 3.5 tbsp Olive Oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 2.5 tbsp Unsalted Butter
  • 1.75 cups shredded Sharp Cheddar Cheese
  • 0.5 tsp Garlic Powder
  • 10 slices crumbled Turkey Bacon
  • 1 cup Sour Cream
  • 0.25 cups chopped Chives

Method
 

  1. Preheat oven to 400°F (200°C)
  2. Cut potatoes into halves (1¾-inch thickness)
  3. Toss with olive oil, salt, pepper, and garlic powder
  4. Bake on wire rack for 30 minutes
  5. Top halved sides with butter, sour cream, cheese, and bacon
  6. Bake 5-10 more minutes until cheese melts
  7. Garnish with chopped chives before serving

Notes

Russet potatoes substitute for heartier texture
Use canola or avocado oil if preferred
Add ultrafine salt when tossing for even seasoning
Vegan: substitute turkey bacon and cheese
Storage: Keep baked shells up to 3 days in fridge