Mini Potato Skins
This recipe creates miniature potato skins by boiling and hollowing small potatoes. The skins are filled with crispy pancetta and melted cheddar cheese, then baked until golden. They are finished with a dollop of fresh guacamole and chopped red onion for a flavorful appetizer.
Equipment
- 1 Medium Pot For boiling potatoes
- 1 Baking Sheet For roasting/baking
- 1 skillet For rendering pancetta
- 1 Small spoon For scooping potato flesh
- 1 Sharp Knife For halving potatoes and chopping onion
Ingredients
Main
- 12 whole Dutch Baby Potatoes
- 6 Tablespoons Pancetta
- ½ cups Shredded Cheddar Cheese
- 1 cup Guacamole
- 2 Tablespoons Red Onion Chopped
Instructions
- Preheat oven to 400°F (200°C).
- Wash Dutch baby potatoes and boil in a pot of salted water until tender, about 15-20 minutes.
- Drain potatoes and let them cool slightly.
- While potatoes cool, cook the pancetta in a skillet over medium heat until crispy.
- Drain crispy pancetta on paper towels, reserving rendered fat if desired.
- Once cool enough to handle, cut each potato in half lengthwise.
- Carefully scoop out most of the potato flesh from each half using a small spoon, leaving a sturdy skin shell.
- Place the potato skins on a baking sheet (brush with reserved pancetta fat if using).
- Fill each potato skin with crispy pancetta and shredded cheddar cheese.
- Bake for 10-15 minutes, or until cheese is melted and bubbly and skins are slightly crispy. Top with guacamole and chopped red onion before serving.
Notes
1. Select Dutch baby potatoes of similar size for even cooking and presentation. Boil them just until fork-tender to prevent them from falling apart. 2. When scooping, leave a thin layer of potato flesh attached to the skin for structural integrity. 3. Ensure pancetta is rendered until crispy; the fat can be used to brush the potato skins before baking for extra crispness and flavor. 4. For best results, use a sharp cheddar and fresh, homemade guacamole.