Bite Sized Party Food: Easy Mini Appetizers for Any Bash!
Elevate your appetizer game with these irresistible Loaded Mini Potato Skins. Perfectly crisp on the outside and wonderfully creamy on the inside, these bite-sized delights are packed with savory beef crumbles, sharp cheddar, and fresh green onions. They are guaranteed to be the star of any gathering, offering a sophisticated twist on a classic comfort food.
Prep Time
30 minutes
Cook Time
45-65 minutes
Total Time
1 hour 45 minutes
Servings
Makes 24-36 mini appetizers
Keywords
Why This Recipe Delivers
- Perfectly portioned for easy grabbing at parties.
- A fantastic blend of crispy skin and creamy, savory filling.
- Highly customizable with optional ingredients like jalapeños for a kick.
- Can be largely prepared in advance, saving time on party day.
- A comforting classic transformed into an elegant appetizer.
Ingredients
- 900-1130g (2-2.5 lbs) small Yukon Gold or Red Bliss potatoes (approx. 4-5 cm / 1.5-2 inches in diameter)
- 30 ml (2 tablespoons) olive oil
- 5g (1 teaspoon) kosher salt, plus more to taste
- 2.5g (1/2 teaspoon) freshly ground black pepper, plus more to taste
- 56g (1/4 cup / 4 tablespoons) unsalted butter, softened
- 120 ml (1/2 cup) full-fat sour cream (or plain Greek yogurt for a tangier profile)
- 30-60 ml (2-4 tablespoons) whole milk
- 115g (1 cup / 4 ounces) shredded sharp cheddar cheese, plus an additional 50g (1/2 cup) for topping
- 75g (1/2 cup) crispy cooked beef crumbles (from 6-8 slices beef bacon)
- 20g (1/4 cup) finely chopped green onions, plus extra for garnish
- Optional: 1 small jalapeño, deseeded and minced (for a touch of heat)
- Optional: Pinch of cayenne pepper
Instructions
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Thoroughly rinse and dry the potatoes; ensuring they are completely dry is crucial for achieving crispy skins. In a large bowl, toss the potatoes with 30 ml (2 tablespoons) olive oil, 5g (1 teaspoon) kosher salt, and 2.5g (1/2 teaspoon) black pepper until each potato is evenly coated.
- Arrange the seasoned potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even cooking and crisping. Bake for 30-45 minutes, or until they are easily pierced with a fork, indicating they are tender throughout. Remove any smaller potatoes that cook faster to prevent them from drying out. Let the potatoes cool on a wire rack for 15-20 minutes; this makes them easier to handle and scoop.
- Once cooled enough to handle, carefully cut each potato in half lengthwise. Using a small spoon or melon baller, gently scoop out the cooked potato flesh from each half, leaving a thin border of 3-6mm (1/8-1/4 inch) attached to the skin. This border helps the skin maintain its structure. Place the scooped potato flesh into a large mixing bowl and arrange the empty potato skins cut-side up back on the baking sheet.
- Mash the scooped potato flesh in the large mixing bowl until it is smooth and free of lumps. Add the softened 56g (4 tablespoons) unsalted butter, 120 ml (1/2 cup) full-fat sour cream, and an initial 30 ml (2 tablespoons) of whole milk. Mix thoroughly until the mixture is smooth and creamy. If a creamier consistency is desired, incorporate the remaining 15-30 ml (1-2 tablespoons) of milk gradually.
- Gently fold in the 115g (1 cup) shredded sharp cheddar cheese, 75g (1/2 cup) crispy cooked beef crumbles, 20g (1/4 cup) chopped green onions, and if using, the minced jalapeño or a pinch of cayenne pepper. Mix until just combined, being careful not to overmix. Taste the filling and adjust the seasoning with additional salt and pepper as needed to achieve a rich, savory flavor profile.
- Increase your oven temperature to 220°C (425°F). Carefully fill each empty potato skin with the prepared creamy mixture, mounding it slightly on top for a generous appearance. Sprinkle an extra amount of shredded cheddar cheese over the top of each filled potato skin; this will create a beautifully melted and golden crust.
- Bake the filled potato skins for 12-18 minutes, or until the cheese topping is fully melted, bubbly, and lightly golden, and the potato skins themselves appear slightly crispy. For an ultimate crispy finish and beautifully golden cheese, carefully broil the skins for an additional 1-3 minutes, watching constantly to prevent burning, until the cheese is bubbling vigorously and has a desirable golden hue.
- Remove the loaded mini potato skins from the oven and let them cool for just 1-2 minutes before serving; this allows the filling to set slightly. Garnish generously with extra chopped green onions for freshness and color. Serve these delectable bites warm. For an extra touch of indulgence, offer a small dollop of sour cream on the side for dipping.
- To make ahead, you can bake and scoop the potatoes a day in advance. Store the potato skins and scooped flesh separately in airtight containers in the refrigerator. The filling can also be prepared a day ahead and stored in the refrigerator. Assemble and bake just before serving. To reheat leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 175°C (350°F) for 10-15 minutes until heated through and crisp, optionally broiling for 1-2 minutes at the end for extra crispness.
Tools You’ll Need
- Large baking sheet
- Parchment paper
- Large mixing bowls
- Spoon or melon baller
- Potato masher or fork
- Measuring cups and spoons
- Chef's knife and cutting board
Essential Success Tips
- Ensure potatoes are thoroughly dry before tossing with oil to guarantee crispy skins.
- Don't overfill the potato skins; leave a little room for the cheese to melt and bubble.
- Use a sturdy potato variety like Yukon Gold or Red Bliss; their skins hold up well.
- For the smoothest filling, mash the potato flesh while it's still warm.
- If broiling, keep a close eye on the potato skins as they can go from golden to burnt very quickly.
Professional Cooking Secrets
- For an extra-smooth filling, pass the mashed potato flesh through a potato ricer before adding other ingredients.
- Infuse a subtle smoky depth by adding a pinch of smoked paprika or a dash of liquid smoke to the potato filling.
- To ensure every bite is bursting with flavor, sauté the minced jalapeño (if using) briefly before adding it to the filling to mellow its raw edge and enhance its aroma.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Make Ahead: These mini potato skins are excellent for preparing in stages. Bake and scoop the potatoes the day before, store the skins and flesh separately, and prepare the filling. Assemble and bake just before serving your guests.
- Reheating: To revive leftover potato skins, reheat them in an oven or toaster oven at 175°C (350°F) for 10-15 minutes until heated through and crisp. A final minute or two under the broiler can restore their perfect crispness.
Frequently Asked Questions
Can I use different types of potatoes for this recipe?
While small Yukon Gold or Red Bliss potatoes are recommended for their ideal size and creamy texture, you could use small Russet potatoes. However, Russets tend to be drier, so you might need to adjust the amount of milk or sour cream to achieve the desired creamy consistency.
How can I make these mini potato skins vegetarian?
To make this dish vegetarian, simply omit the crispy cooked beef crumbles. You could substitute them with vegetarian bacon bits, finely diced sautéed mushrooms, or a sprinkle of smoked paprika for a smoky flavor without the meat.
What's the best way to get crispy potato skins?
Ensuring your potatoes are completely dry before roasting, baking them in a single layer without overcrowding, and finishing them under a broiler for a minute or two (watching carefully!) are key steps to achieving wonderfully crispy potato skins.
Nutrition Facts (Per Serving)
Calories: Approximately 180-220 per mini potato skin (assuming 30 servings). Protein: 8-10g, Fat: 12-15g, Carbs: 10-12g.
Allergy Information
Contains dairy (butter, sour cream, cheese). For a dairy-free version, use plant-based butter, sour cream, and shredded cheese alternatives. Naturally gluten-free if no gluten-containing bacon is used. Always check ingredient labels for hidden allergens.
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