Hot, crispy, flavorful, and inexpensive way to get two "meals" out of some potatoes. Use the removed potato for salad, seasoned smashed potatoes or fried potatoes pancakes for breakfast tomorrow!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pierce potatoes deeply with a fork and bake for 45 minutes or until tender.

  • Increase the heat of the oven to 375 degrees F (190 degrees C).

  • When the potatoes are cool enough to handle cut them in half lengthwise and scoop out nearly all of the potato (reserve rest of potato for a later use of your choice). Salt and pepper the potato skins to taste. Sprinkle green onions, tomatoes, chilis and cheese into the potato skin. Arrange potato skins on a baking sheet.

  • Bake 10 minutes, or until cheese has melted. You may want to cut the baked skins in half crosswise before serving for tidy eating. Serve with sour cream on the side, for people to scoop onto their potato skins if they'd like.

Nutrition Facts

266 calories; 8.2 g protein; 40 g carbohydrates; 22 mg cholesterol; 228.2 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
These were great. My family loved them. The only thing that I did different was I added real bacon bits. It was great. Thanks for the recipe. Read More
(15)

Most helpful critical review

Rating: 3 stars
01/25/2004
Not the best potato skin recipe I've tried. Even though it's obviously not as healthy to create an authentic crispy skin they really need to be deep fried and then put in the oven. Read More
(19)
15 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/25/2004
Not the best potato skin recipe I've tried. Even though it's obviously not as healthy to create an authentic crispy skin they really need to be deep fried and then put in the oven. Read More
(19)
Rating: 3 stars
01/25/2004
Not very crisp like 'normal' potato skins Read More
(16)
Rating: 5 stars
01/25/2004
These were great. My family loved them. The only thing that I did different was I added real bacon bits. It was great. Thanks for the recipe. Read More
(15)
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Rating: 5 stars
01/25/2004
This is really tasty. I used the left-over potato to make baked potato soup. Will serve this again! Read More
(12)
Rating: 5 stars
02/07/2005
I chose this recipe for superbowl sunday because I had a few guests that were vegeterian. I served it with sour cream and salsa and used shredded mexican cheese instead of just cheddar. Everyone seemed to really like them. I WILL make this recipe again. Read More
(9)
Rating: 5 stars
06/10/2006
My boyfriend & I loved this recipe! It was generally easy but a little time consuming. The skins came out really good and I would make it again anytime! Read More
(7)
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Rating: 5 stars
06/16/2009
Very tasty! I will use more of the diced chilies next time. Otherwise they were fantastic! Read More
(7)
Rating: 3 stars
04/04/2004
We weren't thrilled about the tomatoes but these are definitely healthier than the way we normally make our potato skins with butter bacon etc. Read More
(6)
Rating: 5 stars
01/05/2012
These are a great different way to eat potato skins! I thought they were great and didn't miss the crispy skin at all from frying plus didn't miss the calories;) When it tells you to salt a pepper the inside of the potato shell don't be shy. It needs it. Yummy recipe! Read More
(5)