Bite-sized potato skins are easy to make and as easy to eat. Loaded with your favorite nacho toppings, this is a perfect game-day appetizer!
Loaded Potato Skins
Nothing says football tailgating like homemade potato skins!
This recipe is a slight twist on one of my favorite appetizers. Instead of using large russet potatoes, we’re using small red potatoes that are hollowed out and bite-sized! (Because everything tastes better in miniature form, right?)
And while you can definitely use the traditional cheese + bacon flavors to make these, I’m going to show you a Mexican version and take these skins south of the border! (Imagine the best nachos you’ve ever had mixed with cheesy potato skins!)
These potato poppers are crispy on the outside and creamy on the inside from the refried beans. They’re perfectly spiced with fajita seasoning, and you can add more or less heat with some jalapeno peppers. Top with some sour cream and your favorite chopped veggies and you have the perfect little appetizers for your game day menu!
Here’s how to make them –
How to Make Potato Skins
While most restaurants fry their potato skins, this recipe bakes them until crisp. With this method, the potato skins are way less greasy but are still super delicious!
- small red potatoes
- refried beans
- chopped green chilis
- fajita or enchilada seasoning
- cheddar cheese
OPTIONAL TOPPINGS –
Potato Skin topping possibilities are endless! Here are some of our favorites –
- sour cream
- green onions
- shredded cheese
- salt + black pepper
- parsley or cilantro
Heat oven to 400*. Place potatoes on a lined baking sheet and use a fork to pierce each potato a few times and bake for about 40 minutes until tender.
Let the potatoes cool while you mix together the can of refried beans with the chilis and the enchilada seasoning.
Cut each potato in half then scoop out the insides leaving about 1/4 inch all the way around. Use a brush or your fingers to dab melted butter inside the potato skin and outside around the edges.
Fill each potato skin with a spoonful of the bean mixture, the top generously with cheese.
Broil in the oven for about 5 minutes until the cheese is melty and looks amazing!
Serve with all your favorite toppings and enjoy!
Can Potato Skins Be Made Ahead of Time?
Yes! 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 –
HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –
Easy Potato Skins – Mini Poppers
- Heat oven to 400*. Use a fork to pierce each potato a few times and then bake in the oven for about 40 minutes, or until tender.
- Let the potatoes cool while you mix together the can of refried beans with the chilis and the enchilada seasoning.
- Cut each potato in half then scoop out the insides leaving about 1/4 inch all the way around. Use a brush or your fingers to dab melted butter inside the potato skin and outside around the edges.
- Fill each with a spoonful of the bean mixture, then top generously with cheese.
- Broil for about 5 minutes, or until the cheese is melted.
- Serve with all your favorite toppings and enjoy!
Aside from the fact that these were down-right delicious, here are a few other things I loved about this potato skins recipe:
- The ingredients are super affordable
- The size of the poppers makes 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 theirs!
- If anyone has allergies in the group, you can easily keep theirs safe by making them in separate bathces (or even just on tin foil) and then 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.