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Baked Potato Skins Recipe

Baked Potato Skins Recipe photo by Taste of Home

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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

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Baked Potato Skins Recipe

Prep: 10 min. Bake: 70 min. + cooling

Yield: 6-10 Servings

10 70 80

Ingredients

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 (4 ounces) shredded cheddar cheese
1 cup (8 ounces) sour cream

Directions

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. Yield: 6-10 servings.

Nutritional Facts 1 serving (1 each) equals 432 calories, 18 g fat (11 g saturated fat), 68 mg cholesterol, 499 mg sodium, 55 g carbohydrate, 5 g fiber, 13 g protein.

Originally published as Baked Potato Skins in Country Woman September/October 1990, p35

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Baked Potato Skins

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Reviewed on Mar. 03, 2012 by golliwog

Wonderful!! my 2 favorite foods together

Reviewed on Dec. 09, 2011 by dixont31

I make these for my family holiday parties and there are never any leftovers...

Reviewed on Jun. 14, 2010 by GramaPam48

I think my family will really like this recipe. The grandkids will help me make it for their dad on Father's Day.

Reviewed on Dec. 05, 2009 by daduk

This recipe is awesome! I took this dish to a Christmas party last night and everyone (including my fussy brother) loved this recipe. It is easy to make and is totally a welcomed treat to any get together. Thanks for the great recipe....

Reviewed on Jul. 24, 2008 by bagger

Sure wish I could get this receipe on a group menu for 100 people.