Monday, November 14, 2011
Bacon Cheddar Potato Skin Poppers
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?…)!
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
Ingredients:
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 mustardFor 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 garnishDirections:
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!
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Kathryn — November 14, 2011 @ 11:19 am
Man, I used to love TGIF’s potato skins. These look just perfect – I think I could probably just live on these alone!
Mike — November 14, 2011 @ 11:39 am
What Tina didn’t tell you was that 4 people ate 40 of these things in 5 minutes. I may have had 20 myself. They are too good.
Kristina replied: — November 15th, 2011 @ 9:26 am
shhh… they weren’t supposed to hear that 😉 haha
Lane — November 14, 2011 @ 11:45 am
I just had to throw out some mini potatoes because they went bad :(, but I planted a few before I threw them all out maybe I will be able to grow my own and make some potato skin poppers!
And tell your brother hating sour cream is a sin in my book.
Kristina replied: — November 15th, 2011 @ 9:26 am
hahah… he doesn’t need ANY encouragement!
Julianne — November 14, 2011 @ 12:48 pm
I cannot wait to make these. You made my mouth water big-time!
These are going to be a hit at my next party for sure!
Maggie @ A Bitchin' Kitchen — November 14, 2011 @ 1:42 pm
These look sooo delicious. Whenever I’m at a bar that has potato skins on the menu I automatically order them.
Instead of non-fat sour cream you should try non-fat greek yogurt! It’s so much thicker, and tastes very similar to regular sour cream. At least the Fage brand does, I can’t speak for the others!
Kristina replied: — November 15th, 2011 @ 9:27 am
I’ve done that before… I actually really like fat free sour cream – it’s not as “twangy” as the yogurt
Stephanie — November 14, 2011 @ 1:54 pm
You keep telling yourself that low fat sour cream and cooking spray helps. As long as you are happy in your delusions it is all good 🙂
These look yummy, maybe I’ll make them for Grey Cup at the end of the month. Our team actually has a shot of getting to the final which would be freaking AWESOME!! And if they do I must have a party 🙂
Kristina replied: — November 15th, 2011 @ 9:28 am
hey don’t burst my bubble stephanie 😉
nicole {sweet peony} — November 14, 2011 @ 1:56 pm
oh yummm i love potato skins and yours look awesome! not to mention really adorable (mini potatoes are so cute!) anyways, definitely making these as a gameday snack soooon!
Kristina replied: — November 15th, 2011 @ 9:28 am
i am obsessed with minature versions of anything… i couldn’t help myself with the potatoes!
Madison @ Espresso and Cream — November 14, 2011 @ 2:55 pm
Oh my goodness, my husband would love these! Such a great idea for a group of hungry football fans, especially with the chilly weather we have been having lately.
Kristina replied: — November 15th, 2011 @ 9:29 am
chilly weather? lucky! I wish… i’m in So.Florida – we have to crank down the A/C and pretend right now hehe
Jessica @ How Sweet — November 14, 2011 @ 4:08 pm
These need to be in my kitchen!
Kellie — November 14, 2011 @ 4:33 pm
Thanks Tina !!! These look great … looks like i have something new that I can make in the dorm 😀
Kristina replied: — November 15th, 2011 @ 9:28 am
enjoy, Kellie!
Beth Anne — November 14, 2011 @ 7:15 pm
I’m thinking my pt school friends would lOVEEEE these =). And the Hubby of course!! And that is Such a great idea to add ranch to sour cream!!!!
Jeff — November 15, 2011 @ 2:20 am
What a great idea! Everything tastes better with bacon! I think these need to be in everyone’s kitchen!
Kristina replied: — November 15th, 2011 @ 9:29 am
amen! 🙂
Sandra — November 15, 2011 @ 7:58 am
14 eh? These are so cute and the crispyness is jumping out of the screen. I can totally see how you can’t eat just one, or three… Your pictures are so good.
Kristina replied: — November 15th, 2011 @ 9:30 am
you weren’t supposed to read that part! haha
brandi — November 15, 2011 @ 9:10 am
uh….seriously, why don’t we live closer to each other? i need these, like, yesterday.
Kristina replied: — November 15th, 2011 @ 9:31 am
i know!!! seriously. let’s become independently wealthy and live next store to eachother k? k. 🙂
brandi — November 15, 2011 @ 9:32 am
deal! 🙂
lindsay — November 15, 2011 @ 4:18 pm
yum!! i am such a sucker for potato skins. love them! well, actually i love anything potato…
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Lindsay — March 19, 2012 @ 12:31 pm
Hi – If I would like to make these a day ahead, can I go as far as broiling them, or just bake, scoop and store. Then, the day of do you broil and both sides and stuff?
Thanks!
Patti — January 1, 2013 @ 10:11 am
Made last night for New Years Eve and everybody loved them!
Thanks!
Amanda — February 2, 2013 @ 6:53 pm
Found this recipe today, and my potatoes are now in the oven! Taking them to my Super Bowl party tomorrow!
Betsy — February 4, 2013 @ 10:57 am
Made these for SB party last night….a HUGE hit!!! Oh, I baked, scooped and refrigerated the potatoes the night before.
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Ali Bernard — January 16, 2016 @ 3:54 pm
Made these for New Year’s Eve and my family hovered over them! When I set them out they were gone in 2 min! No joke, SO GOOD!