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A colorful platter of assorted party appetizers including mini quiches, stuffed mushrooms, and vegetable skewers arranged on a wooden board.

Easy Party Appetizers: Loaded Potato Skins, Caprese Skewers, and Honey Garlic Meatballs

A trio of foolproof, crowd-pleasing party appetizers designed for stress-free hosting. This spread includes crispy loaded potato skins, fresh 5-minute Caprese skewers, and sweet-and-savory honey garlic meatballs, ensuring there's something delicious for everyone to enjoy.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American, Italian Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the Loaded Potato Skins: 6 medium russet potatoes, scrubbed clean
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 6 slices thick-cut bacon
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 3 green onions, thinly sliced
  • Freshly cracked black pepper, to taste
  • For the 5-Minute Caprese Skewers: 1 pint cherry or grape tomatoes
  • 8 ounces fresh mozzarella balls ciliegine or bocconcini
  • 1 bunch fresh basil
  • 24 small wooden skewers or toothpicks
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic glaze
  • Flaky sea salt and black pepper
  • For the No-Fuss Honey Garlic Meatballs: 1 22-ounce
  • 2/3 cup honey
  • 1/3 cup soy sauce or tamari
  • 3 cloves garlic, minced
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1 tablespoon sesame seeds
  • 1 green onion, sliced, for garnish

Equipment

  • Baking sheet
  • Oven
  • Skillet or frying pan
  • Large saucepan or skillet
  • Mixing bowls
  • Small whisk
  • Knife
  • Cutting board
  • Pastry brush
  • Paper towels
  • Toothpicks or small wooden skewers
  • Serving platters

Method
 

  1. For the Loaded Potato Skins: Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake directly on the rack for 45-60 minutes until tender. Let cool.
  2. Cook bacon in a skillet until crispy; drain, crumble, and set aside. Reduce oven to 375°F (190°C).
  3. Slice potatoes in half lengthwise. Scoop out most of the flesh, leaving a 1/4-inch shell. Place skins on a baking sheet.
  4. Brush skins inside and out with oil or butter. Sprinkle with garlic powder and salt. Bake for 10 minutes until starting to crisp.
  5. Fill skins with cheese and crumbled bacon. Bake for 5-7 more minutes until cheese is melted and bubbly.
  6. Top with sour cream, green onions, and black pepper. Serve immediately.
  7. For the 5-Minute Caprese Skewers: Thread one tomato, one folded basil leaf, and one mozzarella ball onto each skewer.
  8. Arrange skewers on a serving platter.
  9. Just before serving, drizzle with olive oil and balsamic glaze. Sprinkle with flaky sea salt and black pepper.
  10. For the No-Fuss Honey Garlic Meatballs: In a large skillet, combine honey, soy sauce, garlic, vinegar, and ginger. Whisk and bring to a gentle simmer over medium heat.
  11. Add frozen meatballs directly to the sauce. Stir to coat.
  12. Simmer for 15-20 minutes, stirring occasionally, until meatballs are heated through and sauce has thickened.
  13. Transfer to a serving bowl. Garnish with sesame seeds and sliced green onion. Serve with toothpicks.

Notes

MAKE-AHEAD: Bake, scoop, and season potato skins a day ahead; store covered in fridge. Crisp with cheese before serving. Honey garlic sauce can be mixed and refrigerated for up to 3 days. Meatballs can be made entirely ahead and reheated gently. VEGETARIAN OPTIONS: Omit bacon from potato skins. Use plant-based frozen meatballs. KEEPING WARM: Use oven on its lowest setting (170-200°F) for potato skins. A slow cooker on 'warm' is ideal for meatballs. SHORTCUTS: Using frozen meatballs, pre-shredded cheese, and store-bought balsamic glaze is encouraged for ease.