A cheesy potato skins recipe makes a perfect appetizer or snack.
Here are several versions of potato skins recipes that you can bake or deep fry.
Load them down with your favorite cheeses.
Add bacon or other meats, and top with yummy seasonings and enjoy!
Making potato skins gives you the bonus of getting two meals from one potato! Here's how you do it. Bake the potatoes. Cut them in half, scoop out most of the potato and make mashed potatoes from the potato pulp. Save the potato skins until the next day. Make your potato skins recipe by loading them with cheese and bacon and toasting them in a hot oven for a few minutes.
Check out our Potato Peel Recipes for other great potato snack ideas.300 Best Potato Recipes: A Complete Cook's Guide: Potatoes are just about everyone’s favorite side dish. This book includes dozens of recipes, and ways to cook potatoes, for every part of a meal from breakfast through appetizer, main course, and even dessert.
Preheat oven to 375 degrees
Bake potatoes 45 minutes, or until tender. Cool. Cut each potato in half. Scoop out pulp leaving about ¼-inch of potato in each half. Cut each half in half again to form quarters. Season with salt and pepper. Bake potato quarters for 15 minutes to crisp.
Mash 1 cup potato pulp. Mix in the sour cream, cheeses, green onions, and parsley. Divide the mixture evenly between the potato skins. Sprinkle with freshly ground pepper and bake for 15 minutes. Serve warm.
Yields 16 stuffed potato skins.
Preheat oven to 375 degrees F. Bake potatoes for 45 - 50 minutes. Remove from oven and let cool. Cut potatoes in half length-wise and scoop out the potato pulp, leaving about 1/4 inch attached the the skin. Save the potato pulp for another recipe.
Preheat the oven to 475 degrees F. Place a piece of parchment paper on a baking sheet. In a bowl, combine vegetable oil, Parmesan cheese, salt, garlic powder, paprika, and pepper and brush all over potato skins.
Bake potato pulp side up for 8 minutes, then turn so the skin is facing up and bake another 8 minutes. Turn the potatoes over again and fill with shredded cheese and bacon and bake for another 2-4 minutes or until the cheese has melted. Remove from oven and top with sour cream and green onions.
Scrub potatoes and bake until well done. Cool. Scoop out pulp leaving about 1/4" on skins. Reserve potato pulp another recipe.
Preheat oven to 450 degrees F.
Heat oil to 350 degrees F. (Enough oil to submerge skins in.) Fry skins until golden brown. Drain on paper towels.
Divide bacon among skins. Divide cheese among skins. Bake on rack in middle of oven for about 10 minutes or until cheese bubbles.
Season with salt and freshly ground black pepper to taste. Top with sour cream.
Directions:Pierce each potato in several places and place on a microwavable plate or in a Microwave Baked Potato Cooking Bag. Set the microwave timer for 4 minutes.
Turn the potatoes over on the plate (or in the cooking bag), and heat for another 4 minutes.
Cool the potatoes enough to be able to handle them, then slice each potato lengthwise. Using a spoon or fork, remove most of the "potato flesh" into a bowl and save for another use.
Place the empty "skins" on a baking dish that has been sprayed lightly with a non-stick cooking spray. Bake the shells/skins for 8 - 10 minutes depending on how crisp you like them.
Add cheese and bacon bits to each potato shell and put them back in the oven briefly...just until the cheese melts.
Remove the potato skins and top with your choice of low-cal condiments like salsa, sour cream, scallions, or even more low-fat cheese.
We know that everyone has a favorite potato recipe because, in most families, potatoes are served several times each week. What are your favorite potato recipes? Share them!
Click below to see potato recipes from other visitors to this page...
Fun With Potatoes - Mr. Potato Head
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