Loaded Mashed Potato Pizza Skins Print

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Mini pizza crust cups filled with savory mashed potatoes and topped with melted cheddar cheese, sour cream, and crispy bacon. Yum!

Recipe by Stephanie at The Cozy Cook

  • Prep Time

  • Cook Time

  • 16



  • 1 (14 Oz.) tube refrigerated pizza crust (thin or classic works best)
  • 1 (3.74 Oz.) package Idaho Spuds Supreme Baked flavored mashed potatoes
  • 1 Cup shredded cheddar cheese
  • 5 Strips bacon, cooked and crumbled
  • 1 Cup sour cream



  • Preheat oven to 350ºF.
  • Break the pizza dough into pieces and roll into a ball about an inch thick.
  • Drop the dough into a greased mini muffin tin, one by one, and spread around the cup mold.
  • Cook the dough for about 6 minutes and remove from the oven. Use a small spoon to press along the edges and create the cup shape. It’s easier to form once it’s baked for a bit.
  • Place back in the oven for about 3 more minutes.
  • Remove them from the oven but keep them in the tins.
  • Prepare the Idaho Spuds potatoes according to the package instructions.
  • Fill each cup with a heaping scoop of potatoes, then top with a sprinkle of cheese.
  • Place back in the oven for about 5 minutes, or until the cheese is nice and melted.
  • Sprinkle the bacon on top and serve with a side of sour cream, or top each with sour cream if eating immediately.