Mini Loaded Potato Skins
gluten free
Mini loaded potato skins made in the air fryer and topped with cheese, bacon, sour cream and chives will be everyone’s favorite and cutest game day app!
I am all for bite size appetizers. The whole point of apps for me is getting to try a little bit of everything. That’s why these mini versions of loaded potato skins are my absolute favorite. They also just happen to be the cutest little appetizers ever!
These potato skins don’t require many ingredients, and like all potato skins, they are customizable! You can top it with your favorite cheese, exclude the bacon if you’re vegetarian, add other herbs, even drizzle some ranch on top.
Here is what you’ll need to make these Mini Loaded Potato Skins:
Mini or baby potatoes
Cheddar Cheese
Bacon
Sour Cream
Chives
Mini Loaded Potato Skins
ingredients:
1.5 lbs baby potatoes
1 cup cheddar cheese, shredded
6 slices bacon
sour cream (1 tsp per potato half)
chives
olive oil spray
1 tsp salt
directions:
Bring a pot of water to a boil and then add in the potatoes. Boil for about 10 minutes, until they are soft enough to just puncture your fork through.
Drain the potatoes and place in the fridge for 20 minutes to cool down.
Meanwhile, cook your bacon and place on a paper towel to soak up the grease after it is done cooking. Once crispy and cooled, chop it up into small pieces.
Once cooled, cut the potatoes in half and scoop out the just the centers of each half. I used a tsp spoon and it worked great.
Place the potato halves face down in your air fryer basket air fry at 400 F for 8 minutes.
Flip each potato half over to cut side facing up. Spray with some olive oil spray or drizzle some over top and sprinkle with salt and pepper. Air fry again at 400 F for 8 minutes.
Leaving the potatoes in the basket, sprinkle cheese into each one. Air fry one last time at 400 F for 2-3 minutes until cheese is melted.
Plate the potatoes and add the sour cream onto each. Sprinkle the bacon on top and then the chopped chives.
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