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Potato Skin Bites

Potato Skin Bites

Crispy potato skin bites baked twice for the best crunch, then topped with melty cheese, bacon, and a classic sour cream finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 serves
Ingredients Method Notes

Ingredients
  

  • 2 pounds baby potatoes (or small Yukon Golds)
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder (optional)
  • 1 1/2 cups shredded cheddar cheese
  • 6 slices cooked bacon, chopped (optional)
  • 1/3 cup sour cream or Greek yogurt
  • 2 green onions, sliced

Method
 

  1. Bake the potatoes. Heat oven to 425F. Toss potatoes with olive oil, salt, pepper, and garlic powder. Spread on a sheet pan and roast 25 to 30 minutes, until tender and the skins look a little wrinkly and dry.
  2. Cool slightly. Let potatoes rest 5 to 10 minutes, just until you can handle them.
  3. Slice and scoop. Cut each potato in half. Use a small spoon to scoop out a little of the center, leaving about 1/4 inch of potato attached to the skin.
  4. Crisp again. Place potato halves cut-side up back on the sheet pan. Bake 8 to 10 minutes until the edges are crisp.
  5. Add toppings. Sprinkle cheese into each potato bite and top with bacon if using.
  6. Melt and brown. Bake 5 to 7 minutes more, until cheese is melted and bubbly.
  7. Finish. Top with a small dollop of sour cream and sprinkle with green onions. Serve immediately.

Notes

  • For even crispier bites, bake the scooped skins cut-side down for the second bake, then flip to add cheese.
  • Leftovers reheat best in an air fryer or oven so they crisp back up.