Cheesy Mini Potato Skins
Cheesy Mini Potato Skins

Cheesy Mini Potato Skins

Level: Medium | Prep Time: 20 minutes | Cook Time: 45 minutes | Serves: 30-36 Potato Skins

These savory, cheesy bites are the perfect comfort food with a gourmet twist—crispy on the outside and creamy on the inside. They make a crowd-pleasing addition to game day spreads, holiday dinners, or casual family gatherings.

Ingredients

  • 1 tbsp Pasolivo Olio Nuovo
  • 1 1/2 pounds mini potatoes
  • 1 1/2 tsp Pasolivo Kosher Flake Sea Salt , divided use
  • 1/2 cup sour cream
  • 2 tbsp thinly sliced green onions
  • 1 1/4 cups shredded gruyere, dived use
  • optional- 4 strips bacon, fried crisp and crumbled

Preparations

  1. Preheat the oven to 350 degrees
  2. Toss cleaned and dried potatoes with Pasolivo Olio Nuovo and 1 tsp. Pasolivo Kosher Flake Sea Salt
  3. Bake potatoes on a parchment-lined baking sheet for 25-35 minutes, until fork tender. You may need to take some potatoes out earlier than others due to the size difference. Let potatoes cool.
  4. Cut potatoes in half lengthwise. Scoop out the potato halves, leaving enough potato along the edge to keep the potato intact.
  5. Mash the scooped out potato and mix with remaining 1/2 tsp Pasolivo Kosher Flake Sea Salt , sour cream, green onions, and 1 cup gruyere cheese
  6. Stir in bacon if adding.
  7. Spoon into potato shells and place on a parchment lined baking sheet.
  8. Sprinkle with remaining 1/4 cup gruyere, and broil until mixture is hot, about 5-10 minutes.
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