Baked Potato Skins Recipes

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LOADED BAKED POTATO SKINS



Loaded Baked Potato Skins image

Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!

Provided by Kimm

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

4 large baking potatoes, scrubbed
3 tablespoons olive oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
1 ½ cups shredded sharp Cheddar cheese
8 slices cooked bacon, crumbled
½ cup sour cream
4 stalks green onion, sliced

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven.
  • When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use. Place skins back onto the baking sheet.
  • Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
  • Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
  • Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
  • Serve topped with sour cream and green onions.

Nutrition Facts : Calories 931.9 calories, Carbohydrate 70.7 g, Cholesterol 120.7 mg, Fat 54.6 g, Fiber 5.3 g, Protein 41.2 g, SaturatedFat 22.2 g, Sodium 1921.4 mg, Sugar 3 g

POTATO SKINS



Potato Skins image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

6 small baking potatoes
2 tablespoons melted butter
2 teaspoons seasoned salt
3 tablespoons grated Parmesan cheese
1 1/2 cups shredded cheddar cheese
4 strips cooked, crumbled bacon
3/4 cup Daisy Brand Sour Cream
2 teaspoons snipped fresh chives

Steps:

  • Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
  • Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
  • Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
  • Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
  • Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
  • Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

POTATO SKINS



Potato Skins image

Gouda cheese is piled generously on baked potato skins along with pepperoni and green onions.

Provided by KATHLEEND

Categories     Appetizers and Snacks     Meat and Poultry

Time 1h50m

Yield 10

Number Of Ingredients 4

5 large baking potatoes
4 cups shredded Gouda cheese
3 chopped green onions
1 pound pepperoni sausage sticks, quartered and diced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
  • Lower oven temperature to 350 degrees F (175 degrees C).
  • Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
  • Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese.
  • Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 33.6 g, Cholesterol 102.4 mg, Fat 33.3 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 15.3 g, Sodium 1155.4 mg, Sugar 2.6 g

HOMEMADE POTATO SKINS



Homemade Potato Skins image

Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"

Provided by Brooke

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h50m

Yield 6

Number Of Ingredients 9

6 small russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 tablespoon canola oil, or as needed
salt to taste
6 slices center-cut bacon
ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste
2 medium green onions, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
  • Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
  • Add a dollop of sour cream to each skin and sprinkle with green onions.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g

BAKED POTATO SKINS



Baked Potato Skins image

Make and share this Baked Potato Skins recipe from Food.com.

Provided by looneytunesfan

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

10 potato skins, halves baked and empty of potato
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup bacon, fried, diced and crispy fried (about 5 strips)
3/4 cup shredded cheddar cheese

Steps:

  • Heat oven to 375*.
  • Brush potato shells with melted butter. Season all to taste.
  • Bake for 15 to 20 minutes until crisp but not dry and hard. Remove.
  • Sprinkle with cheese, bacon and onion. Place back in oven until cheese is melted.
  • Serve with sour cream or Ranch dressing.

Nutrition Facts : Calories 167.1, Fat 10, SaturatedFat 6.3, Cholesterol 29.9, Sodium 162.1, Carbohydrate 12.4, Fiber 2.5, Sugar 0.2, Protein 7.8

SKINNY SKINS (BAKED POTATO SKINS)



Skinny Skins (Baked Potato Skins) image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

6 small to medium russet potatoes
6 to 8 chives, white and green, chopped
1/2 cucumber, diced
2 stalks celery, diced
1 pint cherry tomatoes, diced
8 oz. mushrooms, chopped
2 Tbs. champagne vinegar (can substitute apple cider or balsamic vinegar)
Salt and pepper, to taste
Salt and pepper, to taste
1/2 cup extra virgin olive oil
1/2 - 1 cup light sour cream
1/2 - 1 cup blue cheese crumbles
6-8 oz. turkey bacon, cooked and diced (optional)

Steps:

  • Wrap potatoes in aluminum foil and bake at 400 degrees for approximately 45 minutes, or until tender.Let potatoes cool. When cool, cut potatoes in half lengthwise. Use a spoon to scoop out most of the soft center and place in bowl. Set aside.
  • Brush the potato skin halves lightly with olive oil or spray with canola oil and place them flat side down on a baking sheet. Put the skins in the oven at 400 degrees and cook until hot and crunchy, approximately 10-15 minutes. Add cucumber, celery, tomato, mushrooms and 3/4 of the chives to the potatoes. Add olive oil, vinegar, salt and pepper. Toss well.
  • Pull the potato skins out of the oven. Fill each potato skin with the potato salad mixture. Top each with a dollop of sour cream, blue cheese crumbles, turkey bacon (if using), remaining chives and a grind of black pepper. Serve immediately.

BAKED POTATO SKINS



Baked Potato Skins image

Provided by Food Network

Number Of Ingredients 7

2 large Idaho potatoes, baked and cooled
1/4 cup olive oil
1 tablespoon paprika
Salt and pepper to taste
1/4 cup Cheddar cheese
1/4 cup sour cream
1/4 cup chopped scallions

Steps:

  • Cut the potatoes in half and scoop out the center leaving a 1/8-inch rim. Cut each potato skin half into thirds and drizzle with olive oil. Sprinkle with paprika and salt and pepper. Place the skins, flesh side down in a hot pan with 1 tablespoon of oil. Cover the pan. Let cook for 1 minute on each side or until crispy. Add grated cheese to the skins and let them melt. Transfer to a serving plate. Serve with sour cream and chopped scallions.

BAKED POTATO SKINS



Baked Potato Skins image

Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.-Terry Hill, Hairy Hill, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 6-10 servings.

Number Of Ingredients 10

8 large baking potatoes
1/2 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup finely chopped green onions
1/2 cup crumbled cooked bacon
1/2 cup chopped cooked shrimp or fully cooked ham, optional
1/2 cup chopped green peppers
1 cup shredded cheddar cheese
1 cup sour cream

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.

Nutrition Facts : Calories 432 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 499mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.

TWICE BAKED POTATO SKINS



Twice Baked Potato Skins image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 7

6 baking potatoes
Seasoning salt and pepper
Garlic powder, to taste
Vegetable oil, for deep frying
1 package mozzarella cheese, shredded
2 packages cheddar cheese, shredded
1 jar bacon bits

Steps:

  • Slice potatoes lengthwise, season with seasoning salt, pepper, and garlic powder. Heat a pot with vegetable oil, fry potatoes until soft in the middle. Preheat oven to 350 degrees, spread cheeses and bacon bits on each slice of potato. Cook until cheeses are melted.

BACON CHEDDAR POTATO SKINS



Bacon Cheddar Potato Skins image

Wondering how to make potato skins taste great? I top my restaurant-worthy loaded potato skins with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. -Trish Perrin, Keizer, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Steps:

  • Preheat oven to 475°. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. , Combine oil with next 5 ingredients; brush over both sides of skins. , Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.

Nutrition Facts : Calories 350 calories, Fat 19g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 460mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

BAKED POTATO SKINS



Baked Potato Skins image

Categories     Potato     Super Bowl     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 5

8 russet (baking) potatoes (about 1/2 pound each), scrubbed, patted dry, and rubbed with olive oil
olive oil for brushing the potato skins
sweet paprika for sprinkling the potato skins
fine sea salt or coarse salt for sprinkling the potato skins
sour cream as an accompaniment if desired

Steps:

  • Prick the potatoes a few times with a fork and bake them in the middle of a preheated 425°F. oven for 1 hour. Let the potatoes cool, halve them lengthwise, and scoop them out, leaving a 1/4-inch shell and reserving the potato pulp for another use. Cut each shell lengthwise into 6 strips and arrange the strips on a baking sheet. Brush the strips with the oil, sprinkle them with paprika, the salt, and pepper to taste, and bake them in the middle of the preheated 425°F. oven for 20 to 25 minutes, or until they are crisp and golden brown. Serve the potato skins with the sour cream.

HEALTHY BAKED POTATO SKINS



Healthy Baked Potato Skins image

Potato skins have always been one of my favorite tail-gating foods, but they are SO fattening. I developed a healthier way to make them....not as good as the real thing but darn close!

Provided by Melanie B.

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

4 large russet potatoes
4 tablespoons sour cream, fat free
4 tablespoons cheddar cheese, 2% or 4 tablespoons fat, free variety shredded
1/4 cup scallion, chopped
1/4 cup tomatoes, seeded and chopped
2 tablespoons red bell peppers, finely minced
1/4 cup turkey bacon, cooked and crumbled
1 tablespoon chives, minced
1 garlic clove, minced
salt
pepper
cooking spray

Steps:

  • Wash potatoes and bake in 350 degree oven for about an hour. Do not prick the potatoes. Remove from oven and cool.
  • Slice potatoes in half lengthwise and scoop out the soft insides with a spoon. Get as much out as possible without puncturing the skin. Spray both sides of the skin with non-fat cooking spray and season with salt and pepper.
  • Place back in a 350 degree oven for about 3-5 minutes, until crisp.
  • Mix sour cream, garlic and chives. Season lightly with salt and pepper.
  • Fill each potato skin with tomatoes, scallions, bacon, bell pepper, and cheese. Place back in oven until cheese melts, about 2-3 minutes.
  • Serve with cold sour cream & garlic/chive sauce.
  • Yummy!

STUFFED POTATO SKINS



Stuffed Potato Skins image

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.

Provided by Karen ~~.,.~~

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut potatoes in half lengthwise and scoop out the middle of each, leaving enough to keep the skin intact and stable.
  • 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.
  • Bake in the preheated oven until tender, about 1 hour.

Nutrition Facts : Calories 203.3 calories, Carbohydrate 23.5 g, Cholesterol 24.5 mg, Fat 9 g, Fiber 2.8 g, Protein 7.6 g, SaturatedFat 5.6 g, Sodium 188.3 mg, Sugar 1.8 g

YUMMY BAKED POTATO SKINS



Yummy Baked Potato Skins image

Make and share this Yummy Baked Potato Skins recipe from Food.com.

Provided by CrAzYcOoKeR222

Categories     Lunch/Snacks

Time 33m

Yield 8 serving(s)

Number Of Ingredients 11

4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese (8 ounces)
1/2 cup sour cream (optional)
4 green onions, sliced (optional)

Steps:

  • Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
  • Place on a greased baking sheet.
  • Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
  • Bake at 475° for about 8 minutes and turn over.
  • Bake for another 8 minutes or so and then turn right side up.
  • Sprinkle bacon and cheddar evenly inside of skins.
  • Bake 2 minutes longer or until cheese is melted.
  • Top with sour cream and onions, if desired.

Nutrition Facts : Calories 263.9, Fat 18.3, SaturatedFat 8, Cholesterol 35.6, Sodium 400.1, Carbohydrate 15.6, Fiber 1.4, Sugar 0.8, Protein 9.6

CHEESY BAKED POTATO SKINS



Cheesy Baked Potato Skins image

These cheesy potato skins are so good, and easy to make. We have these twice a month on appetizer night, and my kids are always sure to remind me to make them.

Provided by braniffb13

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

4 large baking potatoes
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon ground black pepper
8 slices cooked bacon, crumbled
1 ½ cups shredded Cheddar cheese
½ cup sour cream
4 medium green onions, diced

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
  • Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Let cool enough to handle, about 10 minutes.
  • Increase oven temperature to 475 degrees F (245 degrees C). Line a baking sheet with foil.
  • Cut the potatoes in half lengthwise; scoop out the flesh using a melon baller leaving 1/4 inch in the shell. Reserve flesh for another use.
  • Combine oil, Parmesan cheese, salt, garlic power, paprika, and pepper in a bowl. Brush over both sides of the potato skins. Place on the prepared baking sheet.
  • Bake in the preheated oven for 7 minutes. Flip and continue to bake until crisp, about 7 minutes more. Remove from the oven; sprinkle with bacon pieces and Cheddar cheese. Bake until cheese is melted, about 2 minutes. Top with sour cream and green onions.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 34 g, Cholesterol 47.2 mg, Fat 22.1 g, Fiber 4.3 g, Protein 15.5 g, SaturatedFat 9.9 g, Sodium 612.7 mg, Sugar 1.8 g

TGI FRIDAY'S BAKED POTATO SKINS



TGI Friday's Baked Potato Skins image

This copycat recipe will make these seem simple. You could save the insides of potatoes and make some mashed potatoes, or some potato soup. *cook time includes microwave of potatoes

Provided by TishT

Categories     Potato

Time 50m

Yield 5 serving(s)

Number Of Ingredients 6

5 baked potato skins, cut in half (empty of most potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded

Steps:

  • Heat oven to 375F.
  • Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.
  • Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
  • Serve with sour cream.
  • For a bit of variety try Ranch dressing.

Nutrition Facts : Calories 177.6, Fat 14.4, SaturatedFat 7.2, Cholesterol 33.7, Sodium 249.8, Carbohydrate 5.3, Fiber 1, Sugar 0.2, Protein 7

5 INGREDIENT BAKED POTATO SKINS



5 Ingredient Baked Potato Skins image

Easy to make, a great way to use leftover taters (of course I make sure I have leftovers, LOL) with a stuffing that is thick enough to stay on the skin and not run over.

Provided by Dawnab

Categories     Lunch/Snacks

Time 23m

Yield 4 serving(s)

Number Of Ingredients 5

4 baked potatoes, cooled
4 ounces cream cheese
1/4 cup bacon bits
3/4 cup cheddar cheese, shredded
1 teaspoon red pepper flakes

Steps:

  • Preheat oven to 400.
  • Cut potatoes into quarters lengthwise, scoop out center leaving 1/2 inch of flesh, reserve centers for another use.
  • Combine cream cheese, cheddar, bacon bits and pepper flakes until blended, mixture should be thick.
  • Press onto each skin.
  • Bake for 15 minutes, switch to broil and toast tops for another 3 or until lightly browned.
  • Cooking time may vary depending on if potatoes have been refrigerated.
  • For OAMC, tightly wrap in plastic wrap or vacuum seal and freeze, these reheat in 5-7 minutes in a toaster oven, great for hungry teens and superbowl parties!

Nutrition Facts : Calories 375.7, Fat 19.2, SaturatedFat 10.7, Cholesterol 59.1, Sodium 354, Carbohydrate 39, Fiber 4.8, Sugar 2.7, Protein 13.2

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CRISPY BAKED POTATO SKINS RECIPE - LITTLE SUNNY KITCHEN
2021-08-29 How to Make Potato Skins. Preheat: Heat the oven to 400°F/200°C. We want it nice and hot to bake the potatoes quickly and evenly. Prep Potatoes: Prepare the russet potatoes by washing and scrubbing the skins, and then drying them. Pierce potatoes with a fork, rub with olive oil, and season with salt and pepper.
From littlesunnykitchen.com


CLASSIC BAKED POTATO SKINS - JUST PLAIN COOKING
2021-12-01 Instructions. Position the top oven rack in the center position and pre-heat oven to 425°F. Place the potatoes in the pre-heated oven and bake until cooked through, approximately 50 minutes. Remove potatoes from oven and transfer to a baking rack to cool for 10 minutes or until cool enough to handle.
From justplaincooking.ca


NO TROUBLE BAKED POTATO SKIN RECIPE FOR PICKY KIDS
Instructions. Place potatoes in oven directly on rack or baking sheet for 45-60 minutes, until you can easily push a fork into them. Remove from oven and allow to cool for 5-10 minutes. Slice each potato in half and scoop out the middle of the potato, leaving the …
From yourkidstable.com


BAKED POTATO SKINS RECIPE | DR. MCDOUGALL
Directions. 1 Preheat the oven to 450 degrees. 2 Scrub the potatoes and prick them several times with a fork. Bake for 45 minutes to 50 minutes. Cut the potatoes in half lengthwise. Gently scoop out the insides of the potatoes, leaving about 1/4 inch next to the skin. Reserve the insides for other uses. 3 Turn on the broiler.
From drmcdougall.com


HEALTHY & DELICIOUS BAKED POTATO SKINS RECIPE
2020-10-26 Wash and pierce each potato several times with a fork or knife. 3. Place potatoes on baking sheet and bake until skins are crisp and falls off the fork when pierced. Approx 50-55 minutes. 4. Let potatoes cool 10-15 minutes. 5. Slice potatoes in half lengthwise and using a spoon scoop out the insides. 6.
From veggiebalance.com


POTATO SKINS - COOKING CLASSY
2021-02-07 How to Make Baked Potato Skins. Heat oven, prepare baking sheet: Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with aluminum foil. Set an oven safe wire rack over baking sheet. Clean potatoes: Scrub and rinse potatoes to remove dirt and debris. Dry with paper towels.
From cookingclassy.com


CRISPY LOADED POTATO SKINS BAKED IN THE OVEN - LINGER
2020-10-28 Scrub 5 pounds of small potatoes until clean. Pierce each potato with a fork and rub them with olive oil. Sprinkle coarse sea salt on all sides of the potatoes. Bake for 40 to 50 minutes depending on the size of the potatoes. When the skins are crisp and the flesh is tender remove from the oven and let cool completely.
From lingeralittle.com


THE BEST (AND FASTEST) CRISPY BAKED POTATO SKINS - OH SO DELICIOSO
2020-02-13 Place potato skins flesh side down on a parchment lined baking sheet. Combine butter, garlic powder. Brush over skin. Bake at 475 degrees skin side up for 7 minutes. Turn over and sprinkle bacon, cheddar cheese and chicves inside skins and bake 7 minutes (or until cheese is melted). Top with sour cream serve immediately.
From ohsodelicioso.com


HOMEMADE BAKED POTATO SKIN CHIPS - ALPHAFOODIE
2021-01-19 Bake the potato skin chips in the oven for 15-18 minutes at 200ºC/400ºF (fan-assisted). For even crispier results, broil them for a further few minutes in the end – be careful to watch them as they can burn easily. Since I use dark baking sheets, I find the results are crispier.
From alphafoodie.com


POTATO SKINS {CRISPY & CHEESY} – WELLPLATED.COM
2022-01-28 Position a rack in the upper third of your oven and turn the oven to broil. While the potatoes bake, in a small bowl, stir together the remaining 1/4 teaspoon kosher salt, smoked paprika, garlic powder, and cayenne. Brush the insides of the scooped potatoes with melted butter. Sprinkle with the seasoning mixture.
From wellplated.com


TWICE BAKED POTATOES - KITCHEN FUN WITH MY 3 SONS
2022-07-08 For the baked Potatoes: Preheat the oven to 375°F. Wash the potatoes. Pat dry with a paper towel and place them on a plate. With a fork, poke each potato 3 to 4 times. Coat them with olive oil. Sprinkle salt and onion powder to coat each potato. Bake potatoes in the oven for 1 hour until soft. Allow cooling slightly.
From kitchenfunwithmy3sons.com


LOADED BAKED POTATO SKINS RECIPE {CRISPY & CHEESY}
2019-02-13 Potato skins should be about ½" thick. Place the skins onto a baking sheet and brush with the melted butter, then sprinkle with garlic salt. Top with the shredded cheese and bacon bits and return to the oven. Bake again. Bake in a 400-degree oven for 20 minutes, or until the cheese is melted and the bacon is crispy.
From thecarefreekitchen.com


PERFECT BAKED POTATO - SKINNYTASTE
2022-01-19 Instructions. Preheat the oven to 425°F and line a baking sheet with foil or parchment paper. Use a fork to prick a few holes into the potatoes all over. Place on the baking sheet, spritz the potato with olive oil and rub all over; sprinkle with kosher salt all over.
From skinnytaste.com


CRISPY BAKED POTATO SKINS RECIPE - COOKIN' WITH MIMA
2020-07-25 These Crispy Baked Potato Skins are super delish and make a perfect appetizer dish! They are twice baked, crispy, and loaded with cheddar cheese, sour cream and topped with turkey bacon and chives! You can serve alongside other appetizers or some sort of a protein dish to your liking. Baked Potato Skins are a delicious classic and these babies are twice baked , …
From cookinwithmima.com


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Top Asked Questions

How to bake crispy potato skins?
Combine oil, Parmesan cheese, salt, garlic power, paprika, and pepper in a bowl. Brush over both sides of the potato skins. Place on the prepared baking sheet. Bake in the preheated oven for 7 minutes. Flip and continue to bake until crisp, about 7 minutes more. Remove from the oven; sprinkle with bacon pieces and Cheddar cheese.
How do you cook a baked potato in the oven?
Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.) Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese. Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
How do you make baked potatoes with butter and garlic?
Preheat oven to 425°F. Combine butter, parsley, seasoned salt and garlic powder in a small bowl. Set aside. Ensure baked potatoes are cooled. Cut potatoes in half lengthwise. Using a small spoon, scoop out the flesh leaving a ¼" shell (or more if you'd prefer). Brush both the inside and outside of the potatoes with the butter mixture.
Is it better to bake potatoes in a regular oven?
I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product.

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