Discover an easy way to make potato skins for game day or as a side dish with Muffin Tin Potato Skins. This recipe uses mini potatoes smashed into muffin tins with traditional potato skin toppings.
Game Day Delight: Muffin Tin Potato Skins
If you’re looking for a crowd-pleasing appetizer or side dish for your next game-day gathering, look no further than Muffin Tin Potato Skins. These delightful bites are easy to prepare and customizable with your favorite toppings.
The Perfect Party Snack
Potato skins are a classic favorite, but preparing them in a muffin tin introduces an exciting twist! This recipe skips the traditional method of baking whole potatoes and scooping out the insides. Instead, it calls for unpeeled mini potatoes, which are smashed into the tins and generously topped with all your favorite fixings. Using whole, small potatoes helps retain moisture, so they won’t dry out like conventional potato skins often do. In addition, this recipe is much faster to make, and no baking is involved!
Simple Ingredients for Muffin Tin Potato Skins
One of the best things about Muffin Tin Potato Skins is the simplicity of the ingredients. They require just a handful of items, including mini potatoes, cheese, bacon, and green onions. You can easily customize the toppings based on your preferences—think jalapeños for a spicy kick or diced tomatoes for freshness.
Step-by-Step Preparation for Muffin Tin Potato Skins
Preparing these potato skins is straightforward and can be done within an hour. Start by boiling the mini potatoes until they are fork-tender. While the potatoes are cooking, you can prepare the crispy bacon and sauté some onions in the leftover bacon grease for added flavor. Once everything is ready, it’s time to assemble your delicious potato skins in the muffin tin.
Baking Muffin Tin Potato Skins to Perfection
After you’ve smashed the potatoes into the muffin tin and loaded them with toppings, pop them in the oven for a quick bake. The result is perfectly crispy and cheesy potato skins with a warm, soft center. The aroma wafting from your oven will have everyone eagerly waiting for these treats to be ready!
The Finishing Touches
After baking, add a dollop of sour cream and a sprinkle of chopped green onions. These finishing touches elevate the flavors and presentation, making your Muffin Tin Potato Skins delicious and visually appealing.
A Dish for Everyone
What’s great about Muffin Tin Potato Skins is their versatility. They can cater to various dietary preferences, and you can make them vegetarian by omitting the bacon. Additionally, change them to suit your palate by adding sauteed peppers or freshly chopped ones. Add cilantro or other herbs, chicken with hot sauce and ranch dressing, sauteed ground beef, or a meaty chili. Be creative and enjoy your Muffin Tin Potato Skins.
The Perfect Game Day Companion
Whether you serve them as an appetizer during the big game or as a side with your favorite entree, Muffin Tin Potato Skins will be a hit. They are easy to grab and surprisingly filling, making them the ideal snack for any gathering.
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Muffin Tin Potato Skins
Equipment
- (1) 12-count standard size muffin pan
Ingredients
- 24 mini potatoes, unpeeled (see note for other sizes)
- ½ cup chopped onions
- 6 slices bacon
- salt and pepper
- 2 cups cheddar cheese
- sour cream
- 1 green onion, chopped
- cooking spray, butter, or cooking oil to grease the muffin tins
Instructions
- Wash and remove any blemishes on the potatoes. Add extra potatoes if they are particularly small.
- Place the potatoes in a pan of cold water. Add one teaspoon of salt. Bring to a boil, set a timer for 20 minutes, and cook until fork tender. Drain.
- Cook the bacon while the potatoes cook. Then, drain it on a plate with a paper towel. When cool, chop it.
- Add the onions to the rendered bacon grease and cook until translucent. Remove with a slotted spoon to a small bowl.
- Preheat the oven to 375 degrees F. Thoroughly grease the muffin tins.
- Place two potatoes into each tin. Smash them with the bottom of a glass or cup that will fit into the tin cavity. Then, use a spoon to press a well into the center of each of the smashed potatoes.
- Salt and pepper the potatoes in each tin.
- Divide the onions between each tin and add them to the well. Divide and sprinkle bacon in each tin.
- Divide the cheese and place on top of each potato.
- Bake for 10 minutes.
- Add sour cream and green onion to the top of each potato.
Notes
Potatoes
- Use approximately 24 mini potatoes. If they are extra small, you might need to use extra to fill the muffin tins.
- If you are using large potatoes, cut them into fourths before boiling them.