Mini Cheddar Potato Skins

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Mini Cheddar Potato Skins

Get ready to transform ordinary potatoes into an extraordinary culinary experience that will have your guests begging for more! These Mini Cheddar Potato Skins are the ultimate crowd-pleasing appetizer that combines crispy potato shells, melted cheese, and a zesty sour cream topping. Perfect for game nights, parties, or when you're craving a delicious bite that packs a flavor punch, these little potato skins are about to become your new go-to recipe that'll make you the star of any gathering!

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 pieces

Ingredients

  1. 6 small potatoes
  2. 1 cup shredded cheddar cheese
  3. 1/2 cup sour cream
  4. 2 green onions, chopped
  5. Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). This will ensure that the potatoes cook evenly and become nice and crispy.
  2. Wash the small potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.
  3. Using a fork, poke several holes in each potato. This allows steam to escape while they bake, preventing them from bursting in the oven.
  4. Place the potatoes directly on the oven rack or on a baking sheet. Bake for about 20 minutes, or until they are tender when pierced with a fork.
  5. Once the potatoes are cooked, remove them from the oven and let them cool for a few minutes until they are manageable to handle.
  6. Cut each potato in half lengthwise. Carefully scoop out a small portion of the flesh from each half, leaving a thin layer of potato to maintain structure. Save the scooped-out potato for another use, like mashed potatoes or soup.
  7. Sprinkle salt and pepper to taste on the inside of each potato skin. This will enhance the flavor.
  8. Place the potato halves on a baking sheet, cut side up. Fill each skin with shredded cheddar cheese, distributing it evenly among all the pieces.
  9. Return the filled potato skins to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  10. While the potato skins are baking, prepare the toppings. In a small bowl, mix the sour cream with chopped green onions. This will serve as a fresh and creamy topping for the skins.
  11. Once the cheese is melted and the skins are golden brown, remove them from the oven. Let them cool for a minute before serving.
  12. Top each mini cheddar potato skin with a dollop of the sour cream and green onion mixture. Serve warm and enjoy your delicious mini cheddar potato skins!

Tips

  1. • Choose small, uniform potatoes for consistent cooking and bite-sized presentation • Make sure to thoroughly dry potatoes after washing to achieve maximum crispiness • Poke holes in potatoes before baking to prevent them from bursting • Use a spoon to carefully scoop out potato flesh, leaving a thin layer for structural integrity • For extra crispiness, brush potato skins with a little olive oil before the final bake • Let potato skins rest for a minute after baking to help them set and become easier to handle • Experiment with different cheese varieties like pepper jack or gouda for unique flavor profiles • Serve immediately for the best texture and melted cheese experience

Nutrition Facts

Calories: 120kcal

Carbohydrates: 12g

Protein: 5g

Fat: 7g

Saturated Fat: 4g

Cholesterol: 20mg

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