CHEESY POTATO SKINS
Love potato skins but don't need all the fat and calories that go along with them? This version from EatingWell Magazine reduces the fat but keeps the great taste and you still receive all that great potassium.
Provided by Bev I Am
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F
- Scrub the potatoes. With a paring knife, remove skin and about 1/8 inch of the flesh in long 1- to 2-inch-wide strips (Reserve peeled potatoes for another use.)
- Toss potato skins with oil, paprika, salt and cayenne.
- Place in a single layer on a lightly oiled baking sheet; sprinkle with Parmesan.
- Bake until tender and golden, about 25 to 30 minutes.
- Serves 4.
Nutrition Facts : Calories 376.8, Fat 2.3, SaturatedFat 0.7, Cholesterol 2.2, Sodium 211.4, Carbohydrate 80.9, Fiber 10.3, Sugar 3.6, Protein 10.3
CHEESY PEPPERONI POTATO SKINS
I had made baked potatoes for another recipe and only needed the potato pulp. Thankfully, I showed some forethought by freezing the potato skins, thinking I could use them at a later time. Well, Super Bowl Sunday came around, and I thought it was the perfect time to defrost them and see what I could do with them. They came out super tasty and were a big hit!
Provided by JackieOhNo
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees and spray a baking sheet pan with nonstick cooking spray. Place potato skins on the pan and sprinkle the insides with salt, pepper, and Parmesan cheese to your taste.
- In a bowl, combine the cheese with the pepperoni, parsley, cayenne and green onion. Stir thoroughly and divide among the potato skins, stuffing evenly.
- Bake for 20-25 minutes until the cheese melts. Slice each potato into thirds and arrange on a platter. Top each potato with a dab of sour cream. Enjoy!
Nutrition Facts : Calories 748.2, Fat 36.2, SaturatedFat 19, Cholesterol 101.2, Sodium 863.1, Carbohydrate 77.6, Fiber 10, Sugar 5, Protein 30
CHEESY POTATO SKINS
These cheesy potato skins are a fave in my house! They are so delicious!
Provided by LauraChristine
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 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, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
- 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.
- Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
- Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.
Nutrition Facts : Calories 511 calories, Carbohydrate 39.8 g, Cholesterol 86 mg, Fat 31.9 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 18.9 g, Sodium 688.3 mg, Sugar 1.9 g
CRISPY GARLIC POTATO SKINS
A great way to use the skins of potatoes if your peeling potatoes for another dish. This is so good. This recipe calls for oregano and is written this way however rosemary is excellent on it as well.
Provided by kzbhansen
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°.
- Lightly coat 2 baking sheets with Pam.
- In a small bowl, combine the olive oil with the garlic.
- Wash the potatoes well.
- With a paring knife, remove large strips of skin from the potatoes, approximately 2 inches long by about 1/8 inch thick.
- Use the rest of the potato for another recipe.
- Arrange the skins on the baking sheet white sides up.
- Brush with the garlic oil and sprinkle with the oregano, salt and pepper.
- Bake until golden and crisp around the edges about 18-20 minutes.
- Serve hot.
CHEESY SHEPHERD'S PIE POTATO SKINS
These crispy potato skins are packed with the classic shepherd's pie filling and get their kick from sharp cheddar cheese and a dollop of sour cream.
Provided by Arlyn Osborne
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prick the potatoes all over with a fork. Working in two batches, place the potatoes directly on the microwave turntable and microwave for 10-15 minutes or until soft when pricked with a knife.
- When the potatoes are cool enough to handle, cut them in half horizontally. Scoop the flesh into a bowl, leaving a small layer of potato in the skins.
- Place the potato skins, flesh side down on two parchment-lined baking sheets.
- Reserve the potato flesh for another use.
- Preheat oven to 400°F.
- Heat about a tablespoon of olive oil in a skillet over medium heat. Add onions, garlic, and thyme. Sauté until softened, about 5-7 minutes.
- Add the ground beef. Cook until browned, breaking up with a wooden spoon.
- Sprinkle the flour over and stir, cooking for 1 minute.
- Add the beef broth and Worcestershire. Bring to a boil, then simmer for 2 minutes.
- Add the peas and carrots and let simmer for 5-7 minutes.
- Season with salt and pepper. Turn heat to low, cover, and keep warm.
- Brush the potato skins with vegetable oil and bake for 7-10 minutes until the skin is crispy.
- Flip potato skins over and fill each skin with about 2 tablespoons of cheese.
- Top the cheese with 2 tablespoons of the meat mixture.
- Bake for 7-10 minutes until the cheese is melted.
- Top with a dollop of sour cream and a sprinkle of parsley.
Nutrition Facts : Calories 414.7, Fat 13.4, SaturatedFat 7, Cholesterol 48.8, Sodium 290.3, Carbohydrate 55.2, Fiber 7.4, Sugar 2.7, Protein 19.7
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
BAKED POTATO SKINS
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
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
CHEESY CHIPOTLE POTATO SKINS
Settle down on the sofa and tuck into these crispy bites scattered with lime-cured red onion, chipotle tomatoes, coriander and chilli
Provided by Cassie Best
Categories Dinner, Side dish
Time 1h35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the potatoes all over and put on a baking tray. Bake for 1 hr until tender. Remove from the oven and leave until they're cool enough to handle. Can be done up to 1 day before. Mix the onion with the lime juice and a good pinch of salt. Leave to steep for 30 mins, or up to 1 day.
- Cut the potatoes in half and scoop out most of the fluffy middles, leaving a thin layer of potato on the skins (you can freeze the scooped-out potato for making mash, soup or fish cakes). Cut each potato half in half again and toss in the oil and plenty of seasoning. Return to the oven for 15 mins to crisp up.
- Sieve the tomatoes to drain off any excess juice (save this for another recipe, if you like). Tip the drained tomatoes into a bowl and mix in the chipotle paste.
- Remove the potato skins from the oven, dollop the tomato mixture all over, then scatter over the cheese and chilli. Return to the oven for 5 mins until the cheese has melted. Scatter with the coriander and drained onions.
Nutrition Facts : Calories 471 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 7 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium
CHEESY POTATO SKINS
Broiled spud shells transform into crispy and delicious appetizers! http://www.bettycrocker.com/recipes/recipe.aspx?recipeID=34420&Source=SearchResultPage&terms=cheese%20appetizers
Provided by Alley Barbie
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
- Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
- Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.
- Make the Most of This Recipe.
- Health Twist.
- For just 8 grams of fat and 180 calories per serving, decrease the cheese to 1/2 cup and use fat-free sour cream.
- Planned-Overs.
- The next day, microwave the leftover potato insides and top with sour cream and chopped fresh chives or green onions for a quick side dish.
- Time Saver.
- To "bake" potatoes in the microwave, pierce potatoes with a fork, and arrange potatoes about 1 inch apart in circle on microwavable paper towel. Microwave uncovered on High 15 to 20 minutes or until tender.
- Variation.
- Turn this appetizer into a meal by making Cheesy Ranch Potato Skins. After brushing the potato shells with butter, sprinkle with garlic powder and broil about 5 minutes as directed. Top with finely chopped cooked chicken and the cheese, and broil about 30 seconds until the cheese is melted. Sprinkle with Betty Crocker® Bac~Os® bacon flavor bits, and serve with ranch dressing instead of the sour cream. Omit the green onions.
Nutrition Facts : Calories 255.8, Fat 10.4, SaturatedFat 6.4, Cholesterol 26.5, Sodium 117.2, Carbohydrate 34, Fiber 4.5, Sugar 1.9, Protein 7.9
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