Cheesy Mini Potato Skins
Cheesy Mini Potato Skins
Prep Time
20 minutes
Cook Time
45 minutes
Serves
30-36 Potato Skins
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Full Product Description
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
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Ingredients:
- 1 tbsp Pasolivo Il Singolo Extra Virgin Olive Oil
- 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
Preparation
- Preheat the oven to 350 degrees
- Toss cleaned and dried potatoes with Pasolivo Il Singolo Extra Virgin Olive Oil and 1 tsp. Pasolivo Kosher Flake Sea Salt
- 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.
- Cut potatoes in half lengthwise. Scoop out the potato halves, leaving enough potato along the edge to keep the potato intact.
- 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
- Stir in bacon if adding.
- Spoon into potato shells and place on a parchment lined baking sheet.
- Sprinkle with remaining 1/4 cup gruyere, and broil until mixture is hot, about 5-10 minutes.
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