By Krista Teigen
Updated Oct 20, 2025
These potato skin bites are my go-to for game days, holiday parties, or honestly, any time I want a snack that’s savory, crispy, cheesy, and downright irresistible. Made with tender baby potatoes and baked until perfectly crisp, they’re easy to prep, fun to eat, and always a hit with a crowd. Trust me, once you pop one, it’s hard to stop.
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These Potato Skin Bites have everything I love in a good appetizer—melty cheddar cheese, smoky bacon crumbles, a touch of salt and pepper, and that golden, crunchy potato skin that’s basically snack perfection. Kind of like my air fryer twice baked potatoes , but in one-bite form. A little sour cream and chopped green onions on top take each bite over the top. Whether you’re feeding a hungry Super Bowl crowd or just craving something cozy on a weekend, these loaded potato bites deliver big flavor in the tiniest, most addictive package.
Ingredients1x2x3x
- ▢ 2 lbs baby yellow potatoes use small potatoes like baby golds or baby reds, so each bite is perfectly snack-sized
- ▢ 3 tbsp olive oil divided
- ▢ ½ tsp salt
- ▢ ¼ tsp pepper
- ▢ 8 slices cooked bacon crumbled
- ▢ 1½ cups shredded cheddar cheese
- ▢ 1 cup sour cream
- ▢ chopped green onions or fresh chives
Video
Instructions
- Preheat the oven to 400°F.
- Spread the potatoes out on a sheet pan. Then, drizzle 1 tablespoon olive oil and sprinkle salt and pepper over the top of the potatoes. Toss to coat them fully. 2 lbs baby yellow potatoes, 3 tbsp olive oil, ½ tsp salt, ¼ tsp pepper
- Bake for 20 minutes until fork tender. Let the potatoes cool.
- Slice each potato in half. Then, use a small spoon to gently scoop out the flesh. Leave a thin layer of potato for structure.
- Brush the remaining olive oil over the potatoes. Then, sprinkle with salt and pepper. Bake for another 10 minutes until the edges are browned and crispy. 3 tbsp olive oil, ½ tsp salt, ¼ tsp pepper
- Fill each potato skin with cheddar cheese and bacon crumbles. Bake for another 3-5 minutes until the cheese has melted. 1½ cups shredded cheddar cheese, 8 slices cooked bacon
- Top each potato skin with a small dollop of sour cream, and sprinkling of chopped green onion. 1 cup sour cream, chopped green onions or fresh chives
- Serve right away for the best melty-cheesy texture and crispy edges.
Becky’s Tips
- Nutrition information is based roughly on 1 potato bite. A regular serving size is around 4-6 bites.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Cook Potato Skin Bites Step by Step
Gather the ingredients: Gather all the ingredients and preheat the oven to 400°F.
Prep the potatoes: Evenly spread 2 lbs of baby yellow potatoes out on a sheet pan and drizzle them with 1 tbsp of olive oil. Sprinkle ½ tsp salt and ¼ tsp black pepper over the potatoes and toss them to coat them fully.
Bake until tender: Bake the potatoes at 400°F for about 20 minutes, or until fork tender. Let them cool slightly.
Halve and scoop: Slice each potato in half. Use a small spoon to carefully scoop out the flesh, leaving a thin layer of potato along the skin.
Crisp the skins: Brush the hollowed-out skins with the remaining 2 tbsp of olive oil and season with a little more salt and pepper. Return to the oven and bake for another 10 minutes until the edges are browned and crispy. Don’t skip this step! It helps the skins crisp up and hold their shape.
Fill with cheese and bacon: Sprinkle 1 ½ cups shredded cheddar cheese and 8 slices of crumbled bacon evenly on top of each potato skin. Bake for 3–5 minutes more, just until the cheese is melted.
Add final toppings: Top each potato skin bite with a small dollop of sour cream and a sprinkle of chopped green onions or chives. Enjoy!
How to Store Leftovers
Potato skins are best served right away, but if you have leftovers, let the bites cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days.
To reheat, place them in the oven or air fryer at 350°F for 5–10 minutes or until warmed through and the edges are crispy again. Avoid microwaving if you want to keep that delicious, crisp texture.
If you want to make these in advance, you can prep them ahead by baking and scooping the potatoes in advance—then just crisp, fill, and serve when ready.
Variations on Potato Skin Bites
- Protein Add-Ins: Try shredded chicken , crumbled sausage, mini pepperoni, or black beans for a heartier bite.
- Cheese Upgrades: Swap or mix in cheeses like pepper jack, blue cheese, smoked gouda, or queso fresco for more flavor.
- Veggie Boost: Add diced jalapeños, caramelized onions, sautéed mushrooms, or red bell peppers for color and texture.
- Fun Toppings: Top with avocado, hot honey, BBQ or buffalo drizzle , everything bagel seasoning, or crispy fried onions.
Serving Suggestions
I love setting these Potato Skin Bites out as part of an appetizer spread—just watch them disappear! They’re best served hot from the oven when the cheese is melty and the edges are crisp. I like to pair them with a few other crowd-pleasers like buffalo chicken meatballs or baked chicken wings . And if I’m going all-in on game day snacks, you better believe there’s a bowl of chips and white queso nearby, too. These bites fit in with just about anything—hearty enough to satisfy but easy enough to grab and mingle with!
More Loaded Potato Recipes
Mexican Potato Skins
Loaded Potato Skins
Fried Mashed Potato Balls (Loaded Mashed Potato Bites)
Chili Cheese Fries
Potato Skin Bites
Ingredients
- 2 lbs baby yellow potatoes use small potatoes like baby golds or baby reds, so each bite is perfectly snack-sized
- 3 tbsp olive oil divided
- ½ tsp salt
- ¼ tsp pepper
- 8 slices cooked bacon crumbled
- 1½ cups shredded cheddar cheese
- 1 cup sour cream
- chopped green onions or fresh chives
Instructions
- Preheat the oven to 400°F.
- Spread the potatoes out on a sheet pan. Then, drizzle 1 tablespoon olive oil and sprinkle salt and pepper over the top of the potatoes. Toss to coat them fully. 2 lbs baby yellow potatoes, 3 tbsp olive oil, ½ tsp salt, ¼ tsp pepper
- Bake for 20 minutes until fork tender. Let the potatoes cool.
- Slice each potato in half. Then, use a small spoon to gently scoop out the flesh. Leave a thin layer of potato for structure.
- Brush the remaining olive oil over the potatoes. Then, sprinkle with salt and pepper. Bake for another 10 minutes until the edges are browned and crispy. 3 tbsp olive oil, ½ tsp salt, ¼ tsp pepper
- Fill each potato skin with cheddar cheese and bacon crumbles. Bake for another 3-5 minutes until the cheese has melted. 1½ cups shredded cheddar cheese, 8 slices cooked bacon
- Top each potato skin with a small dollop of sour cream, and sprinkling of chopped green onion. 1 cup sour cream, chopped green onions or fresh chives
- Serve right away for the best melty-cheesy texture and crispy edges.
Video
Notes
- Nutrition information is based roughly on 1 potato bite. A regular serving size is around 4-6 bites.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
