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Baked Potato Skins Recipe

Baked Potato Skins Recipe photo by Taste of Home

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"Both crisp and hearty, this snack's one that is often requested by my family," says Trish Perrin of Keizer, Oregon.

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Baked Potato Skins Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

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 Wright® Brand Bacon strips, cooked and crumbled

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1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced

Directions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet.
In a small bowl, combine the oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
Bake at 475° for 7 minutes on each side or until crisp. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 338 calories, 17 g fat (8 g saturated fat), 38 mg cholesterol, 408 mg sodium, 35 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Baked Potato Skins in Taste of Home October/November 1998, p64

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Baked Potato Skins

Baked Potato Skins

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(1-8) of 8 reviews

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Reviewed on Jan. 12, 2012 by sonyrobin

I finally found a potato skin recipe with great taste and just the right crispness! My whole family loved them and said these were the best skins they ever had!

Reviewed on Feb. 06, 2011 by FACSteacher

These were awesome! Just made them for the Super Bowl tonight. They take a little time but it's worth it! I omitted the salt on others' suggestions but next time I'll add it and see. We thought it was missing a little salt, however, I use lower sodium bacon so maybe that is the difference. Great recipe!

Reviewed on Dec. 26, 2010 by debnmike2

These are fantastic! I made them as an appetizer for my yearly cookie dough party and for xmas eve at my in-laws. Big hit. Will make again soon but just for us!

Reviewed on Dec. 25, 2010 by soxbabe

A great potato skin recipe. I had been looking for one that was tasty and not too difficult.

Reviewed on Apr. 19, 2010 by jennifer32

AWESOME! These tasted better than the ones at the store! I will use less salt in the spread as they were a little too salty! I can't wait to make them again!

Reviewed on Feb. 03, 2010 by janeydo

This is one of the very best recipes for skins that I have found in a long time.

Thank you for sharing !!

Reviewed on Jan. 28, 2010 by leitzal

Loved it, just doubled seasoning and oil for us.

Reviewed on Nov. 23, 2009 by jporter10738

These were just what I was looking for! I have made skins before but they were so bland. The oil mixture you brush on them makes all the difference. Just one minor adjustment I will make for next time is I will leave out the salt. The parmesean cheese provides more than enough saltiness.