Скачать или смотреть A Delicious Appetizer Recipe For Game Day Inspired Bite-Sized Potato Skins

We’ve all been there, right? You’re planning a party, maybe for game day or the holiday season, and you're stuck trying to figure out what appetizers will wow the crowd. Enter these bite-sized, fully-loaded potato skins. These crispy, golden bites are the perfect mix of flavor and texture, plus they’re super customizable.

Printable recipe here: https://thismessisours.com/potato-skins/

Bite-Sized Potato Skins
Prep time: 30 min
Chill time: 30 min
Cook time: 45 min
Servings: 20

1 - 1 ½ pounds Baby Dutch Yellow potatoes, about 20 small potatoes.
1 tablespoon olive oil
2 ½ teaspoons coarse kosher salt, divided
½ teaspoon Boonville Piment d'Ville chile powder, or your favorite chile powder
¼ teaspoon freshly ground black pepper, to taste
1 cup shredded jalapeno jack cheese
4 bacon slices, cooked and crumbled
3 green onions, light and dark green parts only, sliced thin
⅓ cup pickled jalapeno slices
⅓ cup sliced California Ripe Black Olives
optional to serve, ½ cup sour cream

Preheat the oven to 425°F.

Scrub potatoes, and dry them thoroughly. Place the potatoes in a large bowl and drizzle with olive oil, then sprinkle in one (1) teaspoon of the salt; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven until tender, 17 to 20 minutes. Cool completely on baking sheet, about 30 minutes.


Slice the potatoes in half lengthwise, and scoop out the center of the potato, leaving a ⅛-inch-thick shell. Reserve the scooped-out potato flesh for another use, we like to use them as a taco filling with salsa and cheese.

Increase the oven temperature to 450°F. Place the potato skins, cut side down, on a 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.

If planning to serve later, allow the potatoes to cool before storing them tightly wrapped, in a single layer, in the refrigerator for up to 24 hrs. When ready to serve continue with the next steps.

Season the potatoes on the sheet pan, cut side up, with the remaining salt, chile powder, and pepper. Divide the cheese evenly between the potato skins. Bake at 450°F until the cheese melts, 1 to 2 minutes. Maybe a bit longer if the potatoes were cold from the fridge.

Immediately, top each potato skin with crumbled bacon, green onions, pickled jalapeno, and slices of California Ripe Black Olives. You can also add a dollop of sour cream to each at this point if using.

Visit our blog for delicious recipes for you, your family, and your dog!: https://thismessisours.com/

Want to make another one of my favorite recipes with California Ripe Olives? My Sheet Pan Marbella is gonna knock your socks off!
https://thismessisours.com/quick-and-...

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