Prepare the Potatoes: Start by washing the small potatoes thoroughly. Cut them in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch border around the edges to create the “skin.” You can save the scooped-out potato for another recipe, like mashed potatoes or soup.

Roast the Potatoes: Preheat your oven to 400°F (200°C). Place the potato halves on a baking sheet, skin side down, and drizzle them lightly with olive oil. Sprinkle a little salt and pepper on top for seasoning. Roast them for about 20-25 minutes, or until they’re golden and crispy.

Cook the Beef: While the potatoes are roasting, heat a skillet over medium heat and cook the ground beef. Season with salt, pepper, and any other spices you like (garlic powder, onion powder, or chili flakes are great options). Cook until the beef is browned and fully cooked through. Set aside.

Assemble the Skins: Once the potatoes are nice and crispy, remove them from the oven. Spoon the cooked beef into each potato skin, then top with a generous amount of shredded cheese. Pop them back into the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Once the cheese is melted, take the mini potato skins out of the oven and let them cool slightly. Top each one with a dollop of sour cream and some green onions for an extra burst of flavor. Serve warm and enjoy the deliciousness.