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

Loaded Fingerling Potato Skins

Author Icon Jasmine Baker Mar 17 2021
Inspired
Serving Time Icon 1 hr 20 min
Serves Number Icon 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

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!

 

Jasmine Baker's photo
Written By

Jasmine Baker

Event Producer + Recipe Developer

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