Potato Skin Mini-Bites

ali Bresnahan


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 vote
45 Min


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

How to Make Potato Skin Mini-Bites


  • 1Preheat 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.
  • 2Cut 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.)
  • 3When 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.
  • 4Serving options: fill skins (sprinkle a little salt first) with sour cream and scallions, or sprinkle over with cheddar cheese.
  • 5OR: use the skins as little scoops and use to dip into guacamole or bean dip.

Printable Recipe Card

About Potato Skin Mini-Bites

Course/Dish: Vegetable Appetizers
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #teriyaki, #fingerlings