Go Back
–+ servings
Close-up of golden baked potato skin bites topped with melted cheddar cheese, crispy bacon, sour cream, and sliced green onions on a dark baking tray.
Print Recipe
No ratings yet

Potato Skin Bites

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.
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: American
Servings: 56 bites
Author: Krista Teigen

Ingredients

  • 2 lbs baby yellow potatoes use small potatoes like baby golds or baby reds, so each bite is perfectly snack-sized
  • 3 tbsp olive oil divided
  • ½ tsp salt
  • ¼ tsp pepper
  • 8 slices cooked bacon crumbled
  • 1½ cups shredded cheddar cheese
  • 1 cup sour cream
  • chopped green onions or fresh chives

Instructions

  • Preheat the oven to 400°F.
  • 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 lbs baby yellow potatoes, 3 tbsp olive oil, ½ tsp salt, ¼ tsp pepper
    Raw baby yellow potatoes coated in olive oil, salt, and pepper, arranged on a baking sheet ready for roasting.
  • Bake for 20 minutes until fork tender. Let the potatoes cool.
    Baby potatoes freshly roasted on a baking tray, showing golden and slightly wrinkled skins after the first bake.
  • Slice each potato in half. Then, use a small spoon to gently scoop out the flesh. Leave a thin layer of potato for structure.
    Sliced baby potatoes with the centers scooped out, laid out on a baking tray next to bowls of potato flesh, sour cream, and green onions.
  • 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 tbsp olive oil, ½ tsp salt, ¼ tsp pepper
    Empty potato skins brushed with oil and baked until lightly golden and crisp, arranged neatly on a dark sheet pan.
  • Fill each potato skin with cheddar cheese and bacon crumbles. Bake for another 3-5 minutes until the cheese has melted.
    1½ cups shredded cheddar cheese, 8 slices cooked bacon
    Potato skins filled with shredded cheddar cheese and bacon bits before the final bake, lined up on a sheet pan.
  • 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
    Top-down view of finished potato skin bites on a sheet pan, with golden cheese, bacon crumbles, sour cream, and green onion garnish.
  • Serve right away for the best melty-cheesy texture and crispy edges.
    Close-up of a hand picking up one loaded potato skin bite with cheese, bacon, sour cream, and green onion.

Video

Notes

  • Nutrition information is based roughly on 1 potato bite. A regular serving size is around 4-6 bites.

Nutrition

Serving: 1bite | Calories: 45kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 62mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 57IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.2mg