Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

potato skin mini-bites

(1 rating)
alibee avatar
Recipe by
ali Bresnahan
@alibee
Kihei, HI

Recipe from TV chef Cristina Ferrare. Cute little appetizer. **NOTE** this time i used little purple fingerlings, is why they're so dark in the photos. you can use any color.

(1 rating)
cook time 45 Min
method Bake

Ingredients For potato skin mini-bites

  • 1 lb
    fingerling potatoes (any color)
  • 1 Tbsp
    olive oil
  • 1/3 c
    teriyaki sauce

How To Make potato skin mini-bites

  • 1
    Preheat oven to 350. Place oven rack in middle of oven. Wash and dry little potatoes. Pour olive oil in your hands and rub all over the potatoes. Place potatoes directly on the oven rack and bake for 30 minutes at 350. Remove potatoes from oven and let them cool completely.
  • 2
    Cut potatoes in half lengthwise. Gently scoop out the potato, leaving about 1/4" of potato on the skin. (I use a little grapefruit spoon with a serrated tip.)
  • 3
    When ready to bake, slice the halves of potatoes in half again (into quarters). Line up potatoes on baking sheet. Using a pastry brush, brush inside of the potato skins with teriyaki sauce. Place in oven and bake for 5-10 minutes at 350 or until skins are crisp.
  • 4
    Serving options: fill skins (sprinkle a little salt first) with sour cream and scallions, or sprinkle over with cheddar cheese.
  • 5
    OR: use the skins as little scoops and use to dip into guacamole or bean dip.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT