Mini Smashed Potato Skins

Mini Potato Skins



Potato Skins are a game-day classic and these bite-sized versions are perfect for a Superbowl Party because of their bite-sizeness, which makes them easier to eat with less mess and no plates needed! (Pretty sure I just made up the word “bite-sizeness” … and I like it!)

Mini Smashed Potato Skins



I originally made this appetizer for my Christmas Party back in December but with all the craziness of the holidays I forgot to post the recipe on LLB! Luckily, as I was preparing for my Superbowl Party I remembered these little guys and thought that now was the perfect time to share them with you all!

Mini Potato Skins Ingredients

Ingredients

  • 1 head garlic
  • 1 lb teeny potatoes
  • ½ cup butter
  • 1 cup mozzarella cheese (shredded)
  • 4 slices bacon (cooked and crumbled)
  • 2 tbsp basil (chopped – optional garnish)

Preheat the oven to 400°.

Wrap the garlic in foil and place into the oven.

Roasting Garlic

Place the potatoes on a baking sheet and into the oven with the garlic.

Mini Potato Skins Recipe

Roast both for 30 minutes.

Melt the butter in a small bowl. Peel the roasted garlic and whisk into the butter.

Roasted Garlic Butter Recipe

Line the potatoes up on the baking sheet and use a fork to “smash” them.

Mini Smashed Potato Skins

Brush the garlic butter on top.

Mini Smashed Potato Skins

Sprinkle with the mozzarella cheese and place back into the oven for 3-5 minutes.

Remove and top with crispy bacon and chopped basil.

Mini Potato Skins Recipe



So much goodness in one little bite!

Mini Potato Skins



This simple appetizer is also gluten free and easily made vegetarian without the bacon!

Mini Potato Skins Recipe



♣ Vegetarian Option: Omit the bacon.

♦ Gluten Free Option: This recipe is gluten-free.

Mini Smashed Potato Skins

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: App. 36 Mini Potato Skins

Mini Smashed Potato Skins

Ingredients

  • 1 head garlic
  • 1 lb teeny potatoes
  • ½ cup butter
  • 1 cup mozzarella cheese (shredded)
  • 4 slices bacon (cooked and crumbled)
  • 2 tbsp basil (chopped – optional garnish)

Instructions

  1. Preheat the oven to 400°.
  2. Wrap the garlic in foil and place into the oven.
  3. Place the potatoes on a baking sheet and into the oven with the garlic.
  4. Roast both for 30 minutes.
  5. Melt the butter in a small bowl.
  6. Peel the roasted garlic and whisk into the butter.
  7. Line the potatoes up on the baking sheet and use a fork to “smash” them.
  8. Brush the garlic butter on top.
  9. Sprinkle with the mozzarella cheese and place back into the oven for 3-5 minutes.
  10. Remove and top with crispy bacon and chopped basil.
http://whitneybond.com/2014/01/29/mini-smashed-potato-skins/