Traditional potato skins are typically hollowed out halves of whole potatoes, loaded with cheese, bacon and served with sour cream. They require a fork and knife to eat and a deep fryer to make. It’s a boat load of work in the average home kitchen. This recipe serves up all the deliciousness that comes with traditional potato skins, but delivers in it a easy to eat, easy to make, crowd pleasing, single bite! Whomp- there it is!
The steps are so easy! Slice the potatoes in 1/8″ inch rounds, brush on olive oil, sprinkle with salt and pepper, bake, transfer skins to an oven proof serving platter, top with cheese and bacon, pop back in oven until cheese melts and garnish with scallions and ranch dressing. Serve.
Here is what you need for this recipe: potatoes, bacon, a good melting cheese, scallions, ranch dressing and an oven safe platter. (You could get seriously creative with the toppings on these potato bites, but I like to keep it simple.)
I tested out a few different kinds of potatoes for this recipe and the clear winner was the Red Skinned Potato. It had a much better flavor and consistency than its friends the Russet and The Yukon Gold. Note: When selecting your Red Potatoes, try to pick ones of similar size. This will help out with plating.
I also tested out a few cheeses. I crowned Colby Jack the winner due to flavor profile, the melting quality, and the presentation of blended white and orange color. You can use any good melting cheese you wish, but make sure to grate your own. Pre-shredded cheeses contain unnecessary additives which prevent them from melting well and you want your cheese to melt into ewy-gooey deliciousness.
And if you can believe it- there is something that makes this recipe even better! You can make it in advance! Simply bake the potatoes as directed, let cool and store until ready for use. They will remain good for at least one day. Prepare all remaining ingredients and store until ready for use. When you are ready to serve, simply assemble, bake and serve. This makes this recipe the ultimate party recipe.
You can scale this recipe up or down in quantity based on your needs. The process is the same. For reference, a sheet pan can hold about 5 red potatoes which feeds about 3-4 people as an appetizer.