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!)
I originally made this appetizer for my Christmas Party back in December but with all the craziness of the holidays I forgot to post the recipe on LLB!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!
- 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.
Place the potatoes on a baking sheet and into the oven with the garlic.
Roast both for 30 minutes.
Melt the butter in a small bowl. Peel the roasted garlic and whisk into the butter.
Line the potatoes up on the baking sheet and use a fork to “smash” them.
Brush the garlic butter on top.
Sprinkle with the mozzarella cheese and place back into the oven for 3-5 minutes.
Remove and top with crispy bacon and chopped basil.
So much goodness in one little bite!
This simple appetizer is also gluten free and easily made vegetarian without the bacon!
♣ Vegetarian Option: Omit the bacon.
♦ Gluten Free Option: This recipe is gluten-free.