This easy and fun recipe makes a perfect party appetizer. It’s also a kid favorite! All the typical ingredients you’d expect from potato skins in a small bite-sized version…with the added gourmet twist of a dollop of decadent chive crème fraîche. If needed, sour cream can be substituted for the crème fraîche – but if possible, I recommend using the good stuff!

kate vitucci added this recipe
Cuisine: American
Method: Baking

Ingredients

  • 1 1/2 lb baby yukon gold potatoes
  • 1/2 tbsp olive oil
  • kosher salt & freshly ground pepper, to taste
  • 5 slices cooked bacon, coarsely chopped
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup creme fraiche, or sour cream
  • 2 tbsp finely chopped fresh chives, plus more for garnish

Instructions

Step 1

Preheat the oven to 400°. Rub the potatoes with the olive oil and arrange on a rimmed baking sheet. Season with kosher salt and freshly ground pepper. Roast for 30 minutes, or until the potatoes are tender when pierced with a sharp knife. Remove from the oven and let cool slightly.

Step 2

Increase the oven temperature to 450°. Line the baking sheet with parchment paper. Once the potatoes are cool enough to handle, slice in half and use a melon baller to scoop out the flesh, leaving a small amount around the edges and bottom of the potato [this helps the potatoes hold their shape]. Arrange the potato halves on the parchment paper, cut side up [if any of the potatoes wobble, slice a small amount off the bases to keep them level]. Roast for an additional 10-15 minutes, or until the edges of the potatoes begin to brown lightly. Remove from the oven.

Step 3

While the potatoes are in the oven, add the creme fraiche and chives to a small bowl. Season with a pinch of kosher salt and pepper; stir to combine. Refrigerate until ready to use.

Step 4

Evenly divide the crumbled bacon among all of the potato halves and top with the shredded cheese. Pop the potato skins back in the oven for 5-10 minutes, or until the cheese is melted. Cool for 10 minutes before serving. To serve, top each potato skin with a small spoonful of the creme fraiche mixture and sprinkle with a few chopped chives.

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