Holiday Potato Skins are a cross between a traditional potato skin and a twice baked potato. While the red chopped pimentos and green chives are particularly festive, you don’t need to reserve these just for the holidays!
There’s a reason why potato skins are on nearly every bar menu in America. They pair so darn nicely with beer!
They are also a perfect addition to a holiday meal or appetizer spread. I teamed up with my friend Kelley of Haviland Events for this appetizer buffet featuring Holiday Potato Skins, Boozy Bacon Wrapped Dates, Citrus Marinated Olives, and Holiday Chocolate Bark.
Kelley set the buffet with tinsel trees and a festive runner from Target, garland from Michaels, and her own dishware. The appetizers were a huge hit, especially the potato skins!
How to make potato skins
Start with small russet potatoes. I found similar-sized russet potatoes in a bag at Trader Joe’s.
Rub with olive oil and sea salt, and place on a baking sheet. This process ensures that the salt will hit your tongue first when biting into a potato skin—this is a very good thing!
Bake until the potatoes are tender. Let cool slightly, then cut in half and scoop out the insides, leaving ¼ inch of potato flesh attached to the skin on all sides. It doesn’t have to be perfect!
Mash the insides of the potatoes with sour cream, shredded cheddar, chopped pimentos, and chopped chives, then put the mixture back inside of the potato skins.
Top with more shredded cheddar, and bake until the cheese has melted. Top with more chopped pimentos, chives, and crumbled bacon, and serve!
Holiday Potato Skins
- 8 small russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons sea salt divided
- ¾ cup sour cream
- 1½ cups shredded cheddar divided
- 2 tablespoons chopped fresh chives
- 1 2 oz jar chopped pimentos, drained
- 4 slices bacon cooked and crumbled
- Preheat oven to 400°F. Pierce the potatoes with a fork. Rub with olive oil, sprinkle with 1 teaspoon sea salt, and place on a baking sheet. Bake for 50–60 minutes, or until the potatoes give slightly when pressed.
- Let the potatoes cool slightly (about 10 minutes). Carefully cut the potatoes in half lengthwise (they will be hot). Scoop out the potato pulp from each potato half, leaving about ¼ inch of potato pulp attached to the skin.
- Place the potato pulp in a large bowl. Add the sour cream, 1 teaspoon sea salt, and ½ cup of the cheddar. Mash with a potato masher until the potato pulp is relatively smooth. Stir in half of the chives and half of the pimentos.
- Place the potato skins in a single layer on a baking sheet. Spoon the potato pulp into each of the potato skins until it meets the top of the potato skin (you may not use all of the pulp). Top with the remaining 1 cup of cheese.
- Bake for 15–20 minutes, or until the cheese has melted. Top with the remaining pimentos, remaining chives, and bacon. Serve immediately.