Potato Skin Bites – Potatoes skins just got a whole lot easier to make! Russet potatoes are slices into coins, baked, and then topped with cheese, bacon, and sour cream.
Football season is among us, people! It’s time to gather all your friends together, watch some football, and pig out on yummy snacks.
If you’re an avid reader of this blog, you know that I am a huge fan of homegating, where we go or attend watching parties at home. Because you’re enjoying the game from the comfort of home, you get to be a little more ambitious with your food options. And these Potato Skin Bites are just the snack to serve up!
How this recipe is made
Potato skins are made by cutting small potatoes, digging out most of the filling, frying/baking them, and then loading with cheddar cheese, bacon, sour cream, and chives. The thing about this method is that it takes so much time to hollow out the potatoes and it takes so many potatoes to create enough skins to feed a crowd.
To cut down on time and energy, this recipe cuts the potatoes into coins, bakes them, and then loads them with toppings. They’re so much easier to make this way and will take you half as much time.
The ingredients in this recipe are pretty basic. You’ll need potatoes (of course), bacon, shredded cheddar cheese, and chives or green onions. You’ll also need a few spices to season the potatoes: garlic powder, salt, pepper, and cayenne pepper.
To make these potato skin bites, the process is quite simple:
- Slice the potatoes into coins and then toss in olive oil and spices
- Bake until cooked through and then top with bacon and cheese
- Finish with a dollop of sour cream and a sprinkle of green onions
Tips & Tricks
- When selecting potatoes for this recipes, select ones that are uniform in shape. This will give you evenly-sized potato coins, which will help them all cook evenly.
- Try to use a non-stick pan for baking the potatoes. Since you need to flip them halfway through baking, you want to make sure they don’t stick to the pan. I have used both non-stick and regular baking sheets and the non-stick ones really make the job easier.
- I cut the bacon before cooking so that I can cook the bacon all at once. Six slices of bacon usually needs to be cooked in two batches because they all won’t fit into one pan. If you cut the bacon first, it will all fit in the pan and you’ll be able to cook it faster.
Potato Skin Bites
- 3 large russet potatoes
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 6 slices bacon
- 2 cups shredded sharp cheddar cheese
- 4 green onions, sliced
- ½ cup sour cream
- Preheat oven to 400 degrees. Rinse, scrub, and dry potatoes. Slice into coins, about 1/2-inch thick. Don't make them too thin or they will crispy too much while baking. Add coins to a large bowl. Add olive oil, salt, pepper, garlic powder, and cayenne. Toss together until potato coins are coated evenly.
- Place potato coins on one or two baking sheets in one even layer. Coins can touch but don't let them overlap one another. Bake in preheated oven for 35 minutes, flipping half way through.
- While potatoes bake, let's cook the bacon. Chop the bacon into small bits, about the size of grapes. Add to a large skillet and place over medium heat. Cook until crispy. Remove and drain on paper towels.
- Once potatoes are done, remove from oven and top each coin with a sprinkle of cheese, about 1 teaspoon. Then, top each coin with three or four pieces of bacon. Place back into oven to melt the cheese, about 2 minutes.
- Remove potatoes from oven and transfer to a servings platter. Top each with ½ teaspoon of sour cream. Sprinkle all of the potatoes with sliced green onions. Serve immediately.
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