Mini Twice Baked Potato Skins Recipe

I promised to give y’all this recipe because…it’s AMAZING! Like make-moaning-noises-as-you’re-chewing good. And they were a happy accident!

When I was planning our wine tasting night with friends, it seemed like something was missing. We needed another appetizer but I didn’t want something too fancy or difficult to make.


A quick Pinterest search of easy appetizers landed me on the idea for mini twice baked potato skins. I wanted to change the original recipe to lighten it up and add the ranch flavor. With a couple of tweaks, this was a whole new recipe!

You start by poking holes in the little golden potatoes and microwaving them to steam for 8 minutes (I have never done this and was highly dubious but it totally worked and was better than boiling and getting the potatoes soggy).

The filling turns into a mixture of the potato insides, bacon, garlic and ranch. YUM. I put the filling into a gallon zip lock and cut off the corner for easy piping.


For the first bake, you take the hollowed out skins and place them upside down on a sheet pan. I lightly oiled and salted each one so they had a chance to get crispy skins.



  • 1 bag small golden potatoes
  • 1 c. bacon bits (the real bacon ones, not the fake/hard type)
  • 1/3 c. (full fat) ranch dressing
  • 1 c. plain Greek yogurt
  • 1/2 bunch chives, chopped
  • 1 tbsp. minced garlic
  • Salt and pepper to taste


-Poke holes in potatoes with a fork-Microwave whole potatoes for 4 minutes on microwave safe plate. Rotate carefully & microwave for 4 more minutes.
-Let cool slightly before handling. Cut in half and hollow bellies with 1/2 tsp. measure, leaving a thin rim of potatoes and the skin.
-Preheat oven to 450 degrees.-Add scooped out potato to a bowl with: 1/3 c. ranch dressing, 1 cup plain Greek yogurt, 1 tbsp. chopped garlic, 1 c. bacon bits, 1/2 bunch chopped chives, salt and pepper.
-Lightly grease baking sheet (avocado oil works well) and place potato skins skin side up. Lightly grease skins and sprinkle with salt. Bake for 30 minutes or until crispy.
-Mash together filling and place in a gallon zip lock with the edge cut off to pipe.
-Fill skins with filling once cooled.
-Broil for 5 minutes until filling begins to brown.



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