So y’all know by now that I’m completely obsessed with all things potato, right? Baked potatoes in the microwave are a regular thing and we love twice baked potatoes and smashed potatoes as side dishes. Also mashed potatoes and spicy potato wedges and potato salad and loaded Greek roasted potatoes. Basically, just gimme all the potatoes. Potato skins though. Those have always held a very special place in my heart. I have fond memories of big nights out at a certain restaurant when I was little. It was special and an occasion and we got to order things like Shirley Temple’s and appetizers. Just wow. And all I ever wanted was potato skins. What better way could there be to start a meal? Crispy edges, insides full of cheese and bacon, and then you go and dunk them in some sour cream? I mean, seriously… Now, as a grown up with little kids, I don’t get out to dinner much. (And have not as an adult gone back to that restaurant, which shall remain unnamed but had something to do with being thankful that it was the last day of the work week. Get it?) And even when we do go out, appetizers these days just mean the meal is going to drag on and risk the little ones having a break-down. But I still love me some potato skins. And sometimes I make them the traditional way with cheese and bacon (though I’m more likely to stuff them with veggies). To enjoy them more often, though, I’ve found a super easy hack and I make these bite-size, quick and easy potato skins. They are perfect for portioning out. By which I mean, my kiddos get one or two and I get LOTS. Plus, these are really quick and easy to make! You just slice the potatoes into rounds, bake them for a bit, top theme with cheese and let it melt, then serve with all the goodies. Ta-da! Easy potato skins. Here are a few quick notes and tips on how to make these potato skins.
Recipe Notes:
Potato slices: The trick here is to slice the potato into rounds, which cook more quickly and are so much easier to handle than halved potato boats that you have to bake, scoop, fill, bake again. Potato shape: So you’ll want to get nice, round potatoes when you’re buying yours at the store. Toppings: I went with cheddar cheese, bacon and sliced green onions for my toppings here. However, you could use this same basic method and whatever potato skin toppings your heart desires!
Also, pro tip: If you cook the bacon for these potatoes in a skillet, use the bacon grease from the pan to brush the potato rounds (instead of using olive oil). It adds lots of great flavor! And of course, don’t forget to serve them with something for dipping! It’s a great way to get some extra flavor - and fun! Here are a few ideas.
Dips for serving:
Sour cream or Greek yogurt A spiced sour cream or Greek yogurt with hot sauce and lime juice mixed in Salsa (fresh or jarred) Guacamole
Little people or big, these will be a hit. They’re also great as party appetizers and game day eats. They’re the perfect bite-size treats that are completely manageable while you’re balancing a drink. So cheers to grown-up Shirley Temples and easier, faster potato skins. Enjoy! XO, Kathryn If you cook the bacon for these potatoes in a skillet, use the bacon grease from the pan to brush the potato rounds (instead of using olive oil). It adds lots of great flavor!
