We’ve all been there, right? You’re planning a party, maybe for game day or the holiday season, and you're stuck trying to figure out what appetizers will wow the crowd. Enter these bite-sized, fully loaded potato skins. These crispy, golden bites are the perfect mix of flavor and texture, plus they’re super customizable.
{{The recipe for these Bite-Sized Potato Skins and the post that goes with it was made in partnership with California Ripe Olives and California Grown! We received compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}
Loaded with pepper jack cheese, crispy bacon, and a burst of flavor from sliced California Ripe Olives, these potato skins are next level. If you think you’ve had great ones before, think again—this recipe takes it up a notch with some unique flavor twists. Plus, they’re easy to make, and you can even prep them ahead of time. Which makes this bite-sized version a real winner when it comes to game-day recipes.
What Makes Potato Skins the Perfect Appetizer?
I mean, who doesn’t love a good potato dish? They’re starchy and comforting, and when you load ‘em up with the right toppings, they transform from simple to spectacular. My bite-sized potato skins are especially awesome because they hit that sweet spot between crispy and cheesy, with just the right amount of salt and spice.
These miniature fully loaded potato skins are perfect for a laid-back gathering or even a formal spread. Plus, they can be served hot or warm, making them ideal for hosting since you won’t be glued to the oven all night. Whether it’s game day with friends or a holiday cocktail party, these potato skins bring both flavor and fun. But what sets these potato skins apart from the rest? Besides their adorable size, the secret’s actually in the toppings.
The Star of the Show: California Ripe Olives
Now, I know what you’re thinking—what do olives have to do with potato skins? Trust me, California Ripe Olives are the surprise ingredient that adds a salty, briny pop that cuts through the richness of the bacon and cheese. It’s like the perfect little burst of flavor in each bite. Plus, you’re getting a taste of California’s best; did you know that over 95% of the olives grown in the U.S. come from California? Yep, hundreds of farmers and their families work hard every year to bring these olives from the groves to your table.
California Ripe Olives are almost entirely grown in California's Central Valley, where the warm weather and fertile soil create the perfect conditions. Between September and November, the olives are harvested by hand or with a mechanical harvester, then sent off to processing plants, where they’re sorted and stored until they’re ready for curing. It’s quite the process, but the result? Olives that are full of flavor and perfect for any dish.
How to Make Fully Loaded Potato Skins
Let’s talk about ingredients. You can always do the classic combo of cheese and bacon, but we’re shaking things up a bit. Here’s a peek at what you’ll need to load up your potato skins for maximum flavor:
- Baby Dutch Yellow Potatoes – These little guys are perfect because they get crispy on the outside but stay soft on the inside.
- Olive oil, salt, pepper, and Boonville Barn Piment d'Ville chile powder – A simple but flavorful base for roasting the potatoes.
- Pepper jack cheese – For a bit of a spicy kick that melts like a dream.
- Bacon – Because everything’s better with bacon, am I right?
- California Ripe Black Olives – Sliced olives add a salty, briny flavor that balances the richness of the cheese and bacon.
- Pickled Jalapeno Slices – For a tangy heat that complements the pepper jack try store-bought or homemade pickled jalapenos.
- Sliced green onions – A fresh, crisp finish that ties everything together.
Once you’ve got all of the essential ingredients and toppings, the fun part begins: loading up your crispy bite-sized potato skins!
Potato Skins: Perfect for Any Occasion
Why are potato skins such a hit for game day? Well, they’re easy to eat with your hands, they’re customizable, and they’ve got that perfect balance of flavors and textures that make them seriously addictive.
You can even set up a little DIY potato skins bar at your next game-day party. Lay out the roasted potato skins and a selection of toppings like bacon, cheese, California Ripe Olives, jalapeños, and green onions, and let your guests load them up however they like. Not only is it a fun and interactive experience, but it also lets everyone customize their bites to suit their own taste. Who doesn’t love a good build-your-own station at a party?
Let’s face it, appetizers can make or break a party. But potato skins? They’re a guaranteed crowd-pleaser. These fully loaded potato skins combine all the best flavors—cheesy, salty, spicy, and savory—in one crispy, handheld bite.
California Ripe Olives: A Final Fun Fact
Before I wrap this up, here’s another fun tidbit about California Ripe Olives: they’re canned in a mild salt-brine solution that helps preserve their flavor without overpowering the other ingredients in your dish. So, when you’re biting into these potato skins and get that perfect pop of briny olive flavor, you can thank the farmers in the Golden State who make it happen.
Time to Get Cooking!
There you have it, fully loaded potato skins that are crispy, cheesy, and topped with some of the best toppings that California has to offer. Whether you’re gearing up for game day or planning a holiday bash, these potato skins are sure to steal the show.
Don’t be afraid to make this recipe your own by switching up the toppings or adding your own twist. And if you’ve never tried adding California Ripe Olives to your game day dishes before, now’s the time.
If you’ve made this recipe for loaded potato skins I would be so grateful if you would rate the recipe and let me know what you think in the comments below!
PrintBite-Sized Potato Skins
These fully loaded, bite-sized potato skins are the ultimate appetizer for any game day or holiday gathering. Packed with bacon, pepper jack cheese, and California Ripe Olives, they’re a crowd-pleaser you’ll keep coming back to!
- Prep Time: 30 min
- Cool time: 30 min
- Cook Time: 45 min
- Total Time: 1 hour 45 minutes
- Yield: 20 servings 1x
- Category: Appetizer
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
1 - 1 ½ pounds Baby Dutch Yellow potatoes, about 20 small potatoes.
1 tablespoon olive oil
2 ½ teaspoons coarse kosher salt, divided
½ teaspoon Boonville Piment d'Ville chile powder, or your favorite chile powder
¼ teaspoon freshly ground black pepper, to taste
1 cup shredded jalapeno jack cheese
4 bacon slices, cooked and crumbled
3 green onions, light and dark green parts only, sliced thin
⅓ cup pickled jalapeno slices
⅓ cup sliced California Ripe Black Olives
optional to serve, ½ cup sour cream
Instructions
Preheat the oven to 425°F.
Scrub potatoes, and dry them thoroughly. Place the potatoes in a large bowl and drizzle with olive oil, then sprinkle in one (1) teaspoon of the salt; toss to coat. Arrange potatoes in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven until tender, 17 to 20 minutes. Cool completely on baking sheet, about 30 minutes.
Slice the potatoes in half lengthwise, and scoop out the center of the potato, leaving a ⅛-inch-thick shell. Reserve the scooped-out potato flesh for another use, we like to use them as a taco filling with salsa and cheese.
Increase the oven temperature to 450°F. Place the potato skins, cut side down, on a baking sheet lined with parchment paper. Bake at 450°F for 10 minutes; flip potatoes over, and bake until crispy, 8 to 10 minutes longer.
If planning to serve later, allow the potatoes to cool before storing them tightly wrapped, in a single layer, in the refrigerator for up to 24 hrs. When ready to serve continue with the next steps.
Season the potatoes on the sheet pan, cut side up, with the remaining salt, chile powder, and pepper. Divide the cheese evenly between the potato skins. Bake at 450°F until the cheese melts, 1 to 2 minutes. Maybe a bit longer if the potatoes were cold from the fridge.
Immediately, top each potato skin with crumbled bacon, green onions, pickled jalapeno, and slices of California Ripe Black Olives. You can also add a dollop of sour cream to each at this point if using.
Nutrition
- Serving Size: 1-2 bite-sized potato skins
- Calories: 80
- Sugar: 0.4 g
- Sodium: 261.1 mg
- Fat: 5.7 g
- Carbohydrates: 4.3 g
- Protein: 2.9 g
- Cholesterol: 10.7 mg
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