Overhead shot of loaded fingerling Potatoes on a curved wooden serving board.

Loaded Fingerling Potato Skins

Name: Loaded Fingerling Potato Skins
Ingredients: 12 local fingerling potatoes (about 645 grams); 2 tbsp canola oil; 1 tsp salt; 2 tbsp Ontario butter, melted; 4 slices cooked, crumbled bacon (44 grams); 1 ½ cups grated Ontario Cheddar; ½ cup Ontario sour cream; 2 green onions, thinly sliced

Jasmine Baker Mar 17 2021

Inspired

1 hr 20 min

Yields 24 Skins

Who doesn’t adore potato skins? They’re the perfect delivery vessel for so many ingredients we love, like cheese, sour cream, bacon – pretty much anything you’d like! This Loaded Mini Potato Skins recipe by Savour Ontario contributor Jasmine Baker are perfect for St. Patrick’s Day, game night or any night - their small size makes them just elegant enough to grace any table or platter.

“I love potato skins;” says Jasmine, “they’ve been my not-so-guilty pleasure for a very long time and something I would always beg my friends to split with me when we went to our local pub. These mini ones are a great, bite-size alternative that are baked and broiled, not fried, making them a bit healthier. Take that guilt out of your pleasure!

Prep 20 MIN

Cook 1 hr

Ingredients

12 local fingerling potatoes (about 645 grams) Checkbox selected

2 tbsp canola oil Checkbox selected

1 tsp salt Checkbox selected

2 tbsp Ontario butter, melted Checkbox selected

4 slices cooked, crumbled bacon (44 grams) Checkbox selected

1 ½ cups grated Ontario Cheddar Checkbox selected

½ cup Ontario sour cream Checkbox selected

2 green onions, thinly sliced Checkbox selected

Method

Step 1

Preheat oven to 400∞F (204∞C).

Step 2

Wash and dry potatoes. Add to bowl with canola oil and salt; rub to coat all of them thoroughly. Transfer each to a parchment-lined baking sheet and bake in preheated oven for 40 minutes.

Step 3

Set oven to broil.

Step 4

Cut potatoes lengthwise and scoop out 50% of the cooked potato flesh, leaving some potato around the skin wall. Brush the cut, scooped side with melted butter, then return to oven for 5 – 10 minutes or until golden brown.

Step 5

Fill pockets with shredded cheese, sprinkle with crumbled bacon and return to oven for 3-5 minutes, until cheese is melted.

Step 6

Transfer potato skins to a platter, spoon a dollop of sour cream on each and sprinkle with sliced green onions.

Enjoy!

Written By

Jasmine Baker

Event Producer + Recipe Developer

Jasmine Baker, is a Toronto based Event Producer, Recipe Developer, Culinary Curator and Entertaining Expert. She has spent her career working at top restaurants, with top chefs, and producing some of the City’s most notable events. As the founder of EVNT MGMT, she continues to curate and produce stunning events, work with top chef talent and create thoughtful hospitality experiences for a wide range of clients— Field Trip Music & Arts, Taste of Toronto, WayHome, The Big Feastival, TIFF and The Royal Agricultural Winter Fair, just to name a few. Jasmine is an epicurious traveler who is always cultivating lists of the most authentic dining experiences in every destination. When she’s not producing a fabulous event or traveling to some delicious destination, she can often be found playing with food or hosting friends with her husband Leslie in their east end Toronto loft.

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