Who doesn’t love Potato Skins?!? I mean there is cheese…there is bacon…there is potato…yum all around! So I decided I wanted to take the whole Potato Skins concept and make them with mini potatoes, and then try playing around with them, the result was fantastic (a lot of random ingredients-yes, but all around fantastic). Also, what made them so great was that since they were smaller, they were a great appetizer size as opposed to traditional potato skins that one has to eat with a knife and fork or in many bites-very awkward to hold, these were perfectly party sized (also, half of them were vegetarian and this is a naturally gluten-free dish!) This would be perfect for a game day food!
The four different kinds of Mini Potato Skins were: Regular, Nacho, Mediterranean, and Blackberry Goat Cheese Prosciutto.
- 14-18 Small Potatoes-cleaned and halved
- 1 Tbs Olive Oil
- For the Regular Potato Skins: 2 pieces bacon (cooked and crumbled)
- 4 Tbs Sharp Shredded Cheddar (I used the reduced fat kind)
- 1 Tsp Italian Seasoning (I love those dressing packets-they are good for salad and seasoning-see my Italian spiced crock pot chicken recipe).
- 1 Green onion-chopped for topping
- For the Nacho Potato Skins: 1/2 tsp chopped olives
- 1/4 tsp chili powder
- 1 Tbs Salsa
- 2 Tbs Sharp shredded cheddar
- 1 1/2 Tbs Pinto Beans
- For the Mediterranean Potato Skins: 1 Tsp olives, chopped
- 1/2 oz feta cheese
- 1 Tbs Greek yogurt
- 1/4 tsp Greek Seasoning
- 1 Grape tomato, chopped
- For the Blackberry Goat Cheese Prosciutto Potato Skins: 3 Blackberries
- 1 Oz goat cheese
- 1 slice Prosciutto, chopped
- hint of cinnamon
- For the dipping sauce: 1/4 container chive and onion cream cheese
- 2 Tbs Sour Cream
- 3/4 container Greek Yogurt
- 1/2 green onion chopped of topping
- Pre heat the oven to 400. Clean and half the potatoes, also cut off the ends of the potatoes to allow for them to stand, then toss them with the olive oil, and lay out on an aluminum lined baking sheet. And bake for 30 minutes.
- While they are baking, create all the different toppings you will use and the dipping sauce.
- Take the potato skins out of the oven, and allow to cool for 10-15 minutes, then scoop the center of the potatoes out, and spoon each of the different kinds of toppings in. Bake for about 10 minutes. Then transfer to platter, sprinkle the regular ones with the green onions, and then serve.
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