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These potato skin bites are my go-to for game days, holiday parties, or honestly, any time I want a snack that’s savory, crispy, cheesy, and downright irresistible. Made with tender baby potatoes and baked until perfectly crisp, they’re easy to prep, fun to eat, and always a hit with a crowd. Trust me, once you pop one, it’s hard to stop.
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Pin ItThese Potato Skin Bites have everything I love in a good appetizer—melty cheddar cheese, smoky bacon crumbles, a touch of salt and pepper, and that golden, crunchy potato skin that’s basically snack perfection. Kind of like my air fryer twice baked potatoes, but in one-bite form. A little sour cream and chopped green onions on top take each bite over the top. Whether you’re feeding a hungry Super Bowl crowd or just craving something cozy on a weekend, these loaded potato bites deliver big flavor in the tiniest, most addictive package.
Potato Skin Bites
Ingredients
- 2 pounds baby yellow potatoes Use small potatoes like baby golds or baby reds, so each bite is perfectly snack-sized
- 3 tablespoons olive oil divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices cooked bacon crumbled
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- chopped green onions or fresh chives
Instructions
- Preheat the oven to 400°.
- Spread the potatoes out on a sheet pan. Then, drizzle 1 tablespoon olive oil and sprinkle salt and pepper over the top of the potatoes. Toss to coat them fully.2 pounds baby yellow potatoes, 3 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Bake for 20 minutes until fork tender. Let the potatoes cool.
- Slice each potato in half. Then, use a small spoon to gently scoop out the flesh. Leave a thin layer of potato for structure.
- Brush the remaining olive oil over the potatoes. Then, sprinkle with salt and pepper. Bake for another 10 minutes until the edges are browned and crispy.3 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper
- Fill each potato skin with cheddar cheese and bacon crumbles. Bake for another 3-5 minutes until the cheese has melted.1 1/2 cups shredded cheddar cheese, 8 slices cooked bacon
- Top each potato skin with a small dollop of sour cream, and sprinkling of chopped green onion.1 cup sour cream, chopped green onions or fresh chives
- Serve right away for the best melty-cheesy texture and crispy edges.
Becky’s Tips
- Nutrition information is based roughly on 1 potato bite. A regular serving size is around 4-6 bites.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Potato Skin Bites Step by Step
Gather the ingredients: Gather all the ingredients and preheat the oven to 400°F.
Prep the potatoes: Evenly spread 2 lbs of baby yellow potatoes out on a sheet pan and drizzle them with 1 tbsp of olive oil. Sprinkle ½ tsp salt and ¼ tsp black pepper over the potatoes and toss them to coat them fully.
Bake until tender: Bake the potatoes at 400°F for about 20 minutes, or until fork tender. Let them cool slightly.
Halve and scoop: Slice each potato in half. Use a small spoon to carefully scoop out the flesh, leaving a thin layer of potato along the skin.
Crisp the skins: Brush the hollowed-out skins with the remaining 2 tbsp of olive oil and season with a little more salt and pepper. Return to the oven and bake for another 10 minutes until the edges are browned and crispy. Don’t skip this step! It helps the skins crisp up and hold their shape.
Fill with cheese and bacon: Sprinkle 1 ½ cups shredded cheddar cheese and 8 slices of crumbled bacon evenly on top of each potato skin. Bake for 3–5 minutes more, just until the cheese is melted.
Add final toppings: Top each potato skin bite with a small dollop of sour cream and a sprinkle of chopped green onions or chives. Enjoy!
How to Store Leftovers
Potato skins are best served right away, but if you have leftovers, let the bites cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
To reheat, place them in the oven or air fryer at 350°F for 5–10 minutes or until warmed through and the edges are crispy again. Avoid microwaving if you want to keep that delicious, crisp texture.
If you want to make these in advance, you can prep them ahead by baking and scooping the potatoes in advance—then just crisp, fill, and serve when ready.
Variations on Potato Skin Bites
- Protein Add-Ins: Try shredded chicken, crumbled sausage, mini pepperoni, or black beans for a heartier bite.
- Cheese Upgrades: Swap or mix in cheeses like pepper jack, blue cheese, smoked gouda, or queso fresco for more flavor.
- Veggie Boost: Add diced jalapeños, caramelized onions, sautéed mushrooms, or red bell peppers for color and texture.
- Fun Toppings: Top with avocado, hot honey, BBQ or buffalo drizzle, everything bagel seasoning, or crispy fried onions.
Serving Suggestions
I love setting these Potato Skin Bites out as part of an appetizer spread—just watch them disappear! They’re best served hot from the oven when the cheese is melty and the edges are crisp. I like to pair them with a few other crowd-pleasers like buffalo chicken meatballs or baked chicken wings. And if I’m going all-in on game day snacks, you better believe there’s a bowl of chips and white queso nearby, too. These bites fit in with just about anything—hearty enough to satisfy but easy enough to grab and mingle with!
