These mini potato skins will be preceded the last visitor even gets here. At a dinner celebration or vacation gathering, the main dish and a couple of unbelievable sides are truly the stars of the show. However we can’t imagine a dinner club or Christmas supper without something to treat on as guests arrive, put mixed drinks, and capture up before the meal is served.

This five-ingredient potato skins dish makes a bite-sized appetiser that every visitor will rave about, and it has a high yield for your greatest crowds.

But appetizers aren’t just for supper event. For an at-home or away tailgate, you can’t beat a simple and portable treat like these mini potato skins. Our Test Kitchen specialists said these pair well with beer, so cheers!

A suggestion from the Test Kitchen: Place the sour cream in a piping bag for a great cool dollop. If you don’t have a piping bag, just cut off one corner of a ziplock plastic bag.

Components
1 – 1 1/2 pounds. 2-in.

1 Tbsp. olive oil.

4 oz. sharp Cheddar cheese, shredded (about 1 cup).

6 bacon pieces, cooked and crumbled.

1/2 cup sour cream.

2 Tbsp. sliced fresh chives.

Instructions.
Bake potatoes:.
Organize potatoes in a single layer on a baking sheet lined with parchment paper. Cool potatoes completely on baking sheet, about 30 minutes.

Dig potatoes:.
Slice potatoes in half lengthwise, and dig potato flesh, leaving 1/8-inch-thick shell. Reserve potato flesh for another usage (such as mashed potatoes).

Bake potato skins:.
Boost oven temperature to 450 ° F. Place potato skins, hollowed side down, on baking sheet lined with parchment paper. Bake at 450 ° F for 10 minutes; flip potatoes over, and bake until crispy, 8 to 10 minutes longer.

Fill potato skins:.
Fill potato skins evenly with Cheddar cheese, and top with bacon crumbles. Bake at 450 ° F till cheese melts, 1 to 2 minutes. Top each potato skin with a dollop of sour cream, and sprinkle equally with sliced fresh chives.