Somewhat Simple

Easy Potato Skins – Mini Potato Poppers

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These easy potato skins are amazingly delicious and loaded with your favorite nacho toppings – beans, cheese, bacon and more!  Add these Loaded Potato Skins to your game-day menu!

 Scalloped potatoes, Creamy Dill PotatoesCheesy Mashed Potatoes and more! I’ve never met a potato I didn’t like, and these easy potato skins are speaking my language!

Loaded Potato Skin Poppers

Loaded Potato Skins

Homemade Potato Skins rank right up there with my favorite appetizer recipes! They are delicious and easy to make, and you can add whatever toppings you’d like! This recipe is a slight twist on what you’re probably use to seeing. Instead of using large russet potatoes, we’re using small red potatoes that are hollowed out and become bite size! (Because everything tastes better in miniature form, right?)

My hubby loves anything potato, but I wanted to do more than the classic potato skins with bacon cheese, so I decided to use some Mexican flavors and take these skins south of the border! These poppers came out crispy on the outside and creamy on the inside from the refried beans. They were perfectly spiced and flavorful thanks to the fajita seasoning, and as spicy as you’d like them to be, thanks to the jalapenos. Basically, it was like the best nachos you’ve ever had mixed with cheesy potato skins!

Loaded Potato Skin Poppers

How to Make Potato Skins

Potato skins are so simple to make and they taste amazing! Some restaurants will fry their potato skins, but this recipe bakes the potato skins until crisp. With this method the potato skins are way less greasy but still super delicious!

  1. You’ll start by piercing each potato a few times and baking them for about 40 minutes at 400 degrees.
  2. While the potatoes cool, mix together some refried beans, chilis and some enchilada seasoning.
  3. Cut each potato in half then scoop out the insides leaving about 1/4 inch all the way around (I use the potato innards and a splash of milk to make the mashed potatoes for our Chicken and Mashed Potato Bowls, so good!)
  4. Brush some melted butter inside the potato skin and outside around the edges.
  5. Fill each skin with a spoonful of the bean mixture, then sprinkle generously with cheese.
  6. Broil for about 5 minutes until cheese is melted, then serve with all your favorite toppings and enjoy!

Toppings for Baked Potato Skins

Potato Skin topping possibilities are endless! Here are some of our favorites –

  • sour cream
  • bacon bits
  • cheddar cheese
  • green onions
  • cilantro
  • chopped tomatoes
  • salsa
  • olives

Can Potato Skins Be Made Ahead of Time

Of course they sure can! In fact, you can bake these potatoes and scoop out the flesh when making recipes like Garlic Parmesan Mashed Potatoes or 3 Cheese Smashed Potatoes and then freeze the empty shells until you are ready to use them!

To freeze them, put the shells on a baking pan and pop them in the freezer so they are laying flat. Once frozen, stack them in a Ziplock freezer bag and they’ll be just fine for several months! You can bake the potato skins without defrosting them – this recipe cooks the same whether fresh or frozen.

More Appetizer Recipes You’ll Love

Easy Potato Skins – Mini Poppers

Easy Potato Skins - Mini Poppers

These easy potato skins are amazingly delicious and loaded with your favorite nacho toppings - beans, cheese, bacon and more!  Add these Loaded Potato Skins to your game-day menu!
Course Appetizer
Cuisine Mexican
Keyword appetizer, super bowl, vegetable
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 1 potato
Calories 150 kcal

Ingredients

  • 1 16 oz can refried beans
  • 1 4 oz can chopped green chilis
  • 1 1 oz packet fajita or enchilada seasoning
  • 16-20 small red potatoes
  • shredded cheddar cheese
  • 1 Tbsp butter melted

Toppings

  • salsa
  • sour cream
  • green onions chopped
  • jalapeno diced
  • green onions chopped
  • shredded cheese
  • bacon
  • tomatoes chopped
  • olives sliced

Instructions

  1. Heat oven to 400* use a fork to pierce each potato a few times and bake about 40 minutes until tender.
  2. Let potatoes cool while you mix together the can of refried beans with the chilis and half the enchilada seasoning.
  3. Cut each potato in half then scoop out the insides leaving about 1/4 inch all the way around.
  4. Use a brush or your fingers to dab melted butter inside the potato skin and outside around the edges.
  5. Fill each with a spoonful of the bean mixture. Top generously with cheese.
  6. Broil for about 5 minutes until cheese is melty and amazing looking.
  7. Serve with all your favorite toppings and enjoy!

 

Loaded Potato Skin Poppers

Aside from the fact that these were down-right delicious, here a few other things I loved about this potato skins recipe:

  • The ingredients are super affordable
  • The size of the poppers make them easy to eat
  • You can easily adapt this to feed however many people you’re having over.
  • Every person can decide exactly how they want their skins!
  • If anyone has allergies in the group, you can easily keep theirs safe by making them on a separate tray (or even just on tin foil) and load them up with whatever that person needs!
    • This recipe is gluten free and nut free already
    • This recipe could easily be dairy free/vegan by using olive oil instead of butter and dairy free cheese instead of regular cheese.

ENJOY!