Stuffed Potato Skins


If you're in the mood for a baked potato or potato skins and can't decide, kill two birds with this one easy and delicious stone. Better than twice-baked! Top these stuffed potato skins with a dollop of sour cream.

Prep Time:
15 mins
Cook Time:
1 hrs
Total Time:
1 hrs 15 mins
4 servings


  • 2 medium russet potatoes

  • ½ medium sweet onion, roughly chopped

  • ½ cup shredded sharp Cheddar cheese, divided

  • ¼ cup sour cream

  • 1 tablespoon minced garlic

  • salt and ground black pepper to taste

  • 2 tablespoons seasoned bread crumbs


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.

  3. Put the raw potato flesh into a food processor along with onion, 1/4 cup of Cheddar cheese, sour cream, garlic, salt, and pepper. Blend ingredients together until it is the consistency of a very rough puree (be sure not to blend to a paste). Spoon mixture back into potato shells; top with the remaining Cheddar and sprinkle with bread crumbs.

  4. Bake in the preheated oven until tender, about 1 hour.

Nutrition Facts (per serving)

203 Calories
9g Fat
24g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 203
% Daily Value *
Total Fat 9g 12%
Saturated Fat 6g 28%
Cholesterol 25mg 8%
Sodium 188mg 8%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 8g
Vitamin C 23mg 113%
Calcium 165mg 13%
Iron 1mg 7%
Potassium 518mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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