Ingredients
- Small Potatoes: 1.5 – 2 lbs (about 700-900g) small potatoes (such as baby red potatoes, small Yukon Golds, fingerlings cut in half, or specific “creamer” potatoes – aim for potatoes about 1.5 to 2.5 inches long)
- Olive Oil: 2-3 tablespoons (for coating potatoes before initial baking)
- Cooked Bacon: 4-6 slices, cooked until crisp and crumbled (or use 1/3 cup pre-cooked real bacon bits)
- Shredded Cheddar Cheese: 1 – 1.5 cups (about 4-6 oz / 113-170g), sharp or medium cheddar recommended
- Melted Butter: 2-3 tablespoons (for brushing inside potato halves before crisping)
- Kosher Salt: To taste (for seasoning potatoes initially and potentially again after scooping)
- Black Pepper: Freshly ground, to taste
- For Serving (Optional but Recommended):
- Sour Cream or Plain Greek Yogurt
- Sliced Green Onions or Chopped Chives
Instructions
- Preheat Oven and Prepare Potatoes: Preheat your oven to 400°F (200°C). Wash the small potatoes thoroughly, scrubbing away any dirt (leave the skins on!). Pat them completely dry with paper towels – drying helps the skins crisp up later.
- Initial Bake: Place the dry potatoes in a bowl. Drizzle with olive oil, sprinkle generously with kosher salt and black pepper, and toss well to ensure all potatoes are lightly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or foil for easier cleanup. Bake for 20-35 minutes, or until the potatoes are tender when pierced with a fork. Cooking time will vary significantly based on the exact size and type of your small potatoes. Start checking around the 20-minute mark.
- Cool and Halve: Once tender, remove the potatoes from the oven and let them cool on the baking sheet for about 10-15 minutes, or until they are cool enough to handle safely. Carefully slice each potato in half lengthwise using a sharp knife.
- Gently Scoop: Using a small spoon (a teaspoon or even a 1/4 teaspoon measuring spoon works well) or a melon baller, gently scoop out some of the cooked potato flesh from the center of each half. Leave a border of potato about 1/4-inch thick inside the skin – you want to create a small well for the toppings, but don’t scoop so much that the skin tears or becomes too fragile. Reserve the scooped potato flesh for another use (like mashed potatoes, thickening soup, or adding to frittatas).
- Brush and Crisp (Crucial Step!): Increase the oven temperature to 425°F (220°C). Arrange the scooped potato halves skin-side-down back onto the baking sheet. Brush the inside (the scooped part and the potato border) of each potato half generously with melted butter. Sprinkle lightly with a bit more salt and pepper if desired. Return the baking sheet to the hot oven and bake for 10-15 minutes, or until the edges are starting to look golden brown and the skins are becoming crispy.
- Fill and Melt: Remove the baking sheet from the oven. Carefully sprinkle a generous amount of shredded cheddar cheese into the well of each potato skin half. Top the cheese with the crumbled cooked bacon.
- Final Bake: Return the baking sheet to the oven for another 5-7 minutes, or just until the cheese is completely melted, bubbly, and slightly golden. Keep a close eye on them during this stage to prevent burning.
- Garnish and Serve: Remove the mini potato skins from the oven. Let them cool for a minute or two on the baking sheet as they will be very hot. Transfer them to a serving platter. Top each mini skin with a small dollop of sour cream (or Greek yogurt) and a sprinkle of sliced green onions or chives just before serving. Serve immediately while warm and crispy
Nutrition
- Serving Size: one normal portion
- Calories: 150-250