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Football season is almost here which means Sunday afternoons with friends and family and a lot of yummy game day food! I love these Bite-Sized Potato Skins for parties. The perfect size to try without having to each a large amount.
Instead, you slice russet potatoes into rounds, bake them on one pan, and top them with melted cheddar, crispy bacon, and green onions.
They are the perfect size for game day spreads and parties since everyone can grab a few and still have room for the other appetizers.
Why This Recipe Works
- No scooping or double baking. Slicing the potatoes into rounds means they go straight from the cutting board to the oven.
- One pan, easy cleanup. Everything bakes on a single foil-lined sheet, so the melted cheese never sticks to your pan.
- Crispy outside, tender inside. Flipping the rounds halfway gives you golden edges on both sides.
Ingredient Notes and Substitutions
- Russet potatoes: Pick potatoes that are round and evenly shaped so your slices come out about the same size. Yukon gold or red potatoes also work, they just make smaller rounds.
- Olive oil: If you’re cooking your bacon fresh, brush the potatoes with the leftover bacon grease instead. It adds a ton of flavor.
- Shredded cheddar cheese: Pepper jack adds a little heat, and a Mexican blend or Colby Jack also melts nicely.
- Bacon: Fresh cooked bacon is best, but precooked bacon or real bacon bits from a bag work great when you want to save time.
- Green onions: Chives are an easy swap.
- Sour cream (optional): Serve on the side for dipping or add a small dollop on top of each round.
- More topping ideas: pickled jalapeños, a drizzle of ranch, or a sprinkle of garlic powder before baking.
How to Make Bite-Sized Potato Skins:
Prep the pan. Preheat the oven to 400°F and line a baking sheet with foil, then grease it. The foil makes cleanup so much easier since we’re melting cheese right on the pan.
Slice the potatoes. Wash the potatoes and slice them into rounds about ½ inch thick. Arrange them in a single layer, then drizzle with oil and sprinkle with salt.
Bake and flip. Bake for 10 to 15 minutes, flip each round, and bake another 10 to 15 minutes until fork tender. Thinner slices cook faster, so start checking early if yours are on the thin side.
Melt the cheese. Top each round with shredded cheddar and return the pan to the oven just until the cheese melts, about 2 to 3 minutes.
Load them up. Sprinkle with crumbled bacon and green onions. Serve warm with sour cream.
Common Mistakes to Avoid
- Uneven slices. Slices of different thickness bake at different speeds, so some burn while others stay hard. Take your time to keep them all close to ½ inch.
- Slicing too thin. Rounds thinner than about ¼ inch get flimsy and can’t hold the toppings.
- Crowding the pan. Overlapping rounds steam instead of crisping. Use two pans if you need to.
- Adding cheese too early. Wait until the potatoes are fully tender, or the cheese will brown before the centers cook through.
Storage and Reheating
- Make ahead: Slice the potatoes up to a day ahead and store them in a container of cold water in the fridge so they don’t brown. Pat them completely dry before baking. You can also cook the bacon and chop the green onions in advance.
- Leftovers: Store in an airtight container in the fridge for up to 3 to 4 days.
- Reheat: Warm in the oven at 350°F for 5 to 10 minutes. Skip the microwave, which makes them soggy.
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Bite-Sized Potato Skins (No Scooping Required)
Ingredients
- 5 large russet potatoes
- 2 tablespoons olive oil
- 2 teaspoon salt
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup bacon, (cooked and crumbled)
- 1/3 cup green onions, (diced)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil and grease it.
- Wash the potatoes and slice into ½ inch rounds. Arrange in a single layer on the baking sheet, drizzle with oil, and sprinkle with salt.
- Bake for 10 to 15 minutes. Flip the potatoes and bake another 10 to 15 minutes, until tender.
- Top with shredded cheese and return to the oven just until the cheese is melted.
- Top with crumbled bacon and green onions. Serve with sour cream or any of your favorite toppings.
Notes
- Keep slices the same thickness so they bake evenly. Thinner slices cook faster.
- Swap the olive oil for bacon grease for extra flavor.
- Potatoes can be sliced a day ahead and kept in cold water in the fridge. Dry well before baking.
- Refrigerate leftovers up to 4 days. Reheat in a 350°F oven to keep them crispy.
Nutrition
