Get. in. my. belly.

I was at the grocery store the other day and noticed a plethora of mini potatoes in the produce section! I’m talking TINY ones (smaller than a golf ball) of all differents colors and varieties. Must be mini potato season? Anyways, they were so darn cute that I couldn’t help myself! I threw a bag into my shopping cart and knew EXACTLY what I would use them for!

I have always been a fan of potato skins since the day that T.G.I. Friday’s brought them into my life. So I ask you, what is better than potato skins?!

MINI potato skins. Yep. Everything is better when made into bite sized poppers! These little poppers are dangerous, my friends. DAN.GER.OUS. Something about them being so tiny, makes them feel guiltless (and then you realize that you ate 14 of them… err… cause’ that totally didn’t happen…)

Anyhow, I’ll let these babies speak for themselves. Go make these ASAP. They are the PERFECT game day treat. To make it easier, you could totally prepare the potatoes (bake them, slice them, scoop them out) the day before. Then on game day, it’s a matter of crisping them up and filling them!

Oh, and the dip is totally delish too! I used fat free sour cream (the hubs looked at me and said, “Seriously?! As if the fat free sour cream is going to help on this one! haha”). I say, every little bit helps! 😉 It’s seasoned with some Hidden Valley Ranch powder (That stuff is GOOD), salt, pepper, and some dijon mustard. Even my sour cream hating brother was dousing his poppers in the dip! Enough said. 

Another little side note: I also cooking spray to crisp up the skins instead of the usual oil or butter which again helps make these not AS terrible for you (right?…)!

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Bacon Cheddar Potato Skin Poppers

Yield: About 50 little poppers

Prep Time: 20-30 minutes

Cook Time: 30-40 minutes

Total Time: 50-75 minutes


For the Ranchy Sour Cream Dipping Sauce:
1 cup sour cream
1 teaspoon ranch powder
1/2 teaspoon salt
1/2 teaspoon black pepper (or to taste)
1/4 teaspoon dijon mustard

For the Bacon Cheddar Potato Poppers:
28 ounce bag of mini potatoes (I opted for the mini yukons) - roughly 25
1/2 pound thick cut bacon (about 6 slices), cut into 1 inch squares
6-8 ounces freshly grated cheddar cheese
2-3 teaspoons course salt
Chopped chives, for garnish


For the Ranchy Sour Cream Dipping Sauce:
Thoroughly mix ingredients together and chill until ready to use.

For the Bacon Cheddar Potato Poppers:
Place bacon squares on a paper towel-lined (microwave safe) plate. Cover with another paper towel and microwave on high for 5 1/2 minutes. Then microwave in additional 30 second increments until bacon is nice and crispy! Set aside until ready to use.

Preheat oven to 425° F. Place potatoes on a baking sheet and bake until fork tender, about 20-30 minutes depending on the size of the potatoes (start checking them at 20 minutes). Allow them to cool to touch then gently slice them in half lengthwise. Using a 1/4 teaspoon measuring spoon, scoop out a little "pocket" for your fillings.

Turn oven up to broil setting. Place halved and hulled potatoes back on the baking sheet skin side up (scooped side down). Spray with baking spray, sprinkle with coarse salt, and broil for 2-3 minutes (until beginning to golden and crisp). Remove from oven and flip the potatoes (side with the little pocket should now be facing up). Spray them with cooking spray, sprinkle again with coarse salt, and broil for an additional 2-3 minutes (should be beginning to golden).

Remove from oven and carefully add a 1/2 teaspoon or so of shredded cheese and top with a square of bacon. Place back under broiler for just another minute to allow the cheese to melt. Garnish with chopped chives and serve hot with the Ranchy Sour Cream Dipping Sauce!