CHEESY POTATO SKINS
Try these baked Cheesy Potato Skins with red peppers, green onions and crumbled bacon. These Cheesy Potato Skins are a delicious hot appetizer and are perfect for enjoying while watching a big game with a group!
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h58m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 450°F.
- Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut shells crosswise in half. Place, skin sides down, on baking sheet; brush with butter.
- Bake 20 to 25 min. or until crisp and golden brown.
- Fill shells with VELVEETA; continue baking until VELVEETA begins to melt.
- Top with remaining ingredients.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 410 mg, Carbohydrate 24 g, Fiber 4 g, Sugar 3 g, Protein 7 g
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
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
POTATO SKINS WITH BEER CHEESE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Rub the potatoes with the oil and sprinkle lightly with salt and pepper. Place the potatoes on a baking sheet and bake until the skins are slightly crisp and the inside is tender and can be easily pierced with a paring knife, about 45 minutes. (Leave the oven on.)
- Meanwhile, put the bacon in a cold medium skillet and cook over medium heat, turning occasionally, until crisp and brown, about 10 minutes. Drain briefly on paper towels, then transfer to a cutting board and chop finely.
- Halve the potatoes lengthwise and scoop out most of the potato flesh, leaving about 1/4-inch of flesh on the skin. Arrange the potatoes on the baking sheet and brush both sides with the butter. Sprinkle lightly with salt and pepper, then arrange cut-side up and return to the oven to bake until crisp and golden brown in spots, about 10 minutes.
- Toss the cheese with the cornstarch in a bowl. Bring the beer to a simmer in a medium saucepan over medium heat. Add the cheese mixture to the beer, a handful at a time, stirring until melted before adding more. When all of the cheese has melted, remove from the heat and stir in the Worcestershire, mustard and cayenne.
- Arrange the potato skins on a platter and drizzle with the beer cheese. Top with the bacon and scallions. Serve immediately.
CHEESY HORSERADISH POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Pierce the potatoes a few times with a fork. Place directly on the center oven rack and bake until tender, about 1 hour. Let cool slightly.
- Increase the oven temperature to 450 degrees F. Halve the potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch-thick shell; reserve half of the flesh in a bowl (save the rest for another use). Brush both sides of the potato skins with 2 tablespoons melted butter and season with salt and pepper. Arrange skin-side up on a baking sheet and bake until crisp, about 15 minutes.
- Meanwhile, mash the potato flesh with a fork; mix in the cheddar, muenster, parmesan, 2 tablespoons horseradish and the remaining 1 tablespoon melted butter. Stuff into the potato skins, return to the oven and continue baking until golden, about 8 minutes.
- Mix the sour cream with the remaining 1 to 2 tablespoons horseradish. Spoon on the potato skins and sprinkle with the scallions.
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
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 CHICKEN POTATO SKINS RECIPE BY TASTY
Here's what you need: russet potatoes, oil, shredded chicken breasts, cheddar cheese, cream cheese, spinach, salt, pepper
Provided by Camille Bergerson
Categories Appetizers
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400ºF (200ªC).
- Debone, remove skin, and shred rotisserie chicken.
- Brush potatoes with oil and sprinkle with salt and pepper.
- With a fork, poke several sets of holes on the front and back of the potato.
- Bake for 40-45 minutes or until inside is cooked.
- Once potatoes are cooked and cool enough to handle, slice down the center lengthwise, and, using a spoon, scoop out the centers to form a bowl.
- In a large bowl, combine the chicken, scooped out potato, ½ cup (50 g) of cheddar, cream cheese, and spinach. Stir until combined.
- Evenly distribute the filling between the potato skins and sprinkle the tops with the remaining cheddar.
- Bake for 15 minutes, or until the cheese is melted.
- Enjoy!
Nutrition Facts : Calories 416 calories, Carbohydrate 28 grams, Fat 20 grams, Fiber 2 grams, Protein 29 grams, Sugar 1 gram
CAESAR SALAD POTATO SKINS RECIPE BY TASTY
Brushed with tangy dressing and filled with cheesy bread crumbs and crunchy dressed romaine, these Caesar salad potato skins have it all! Serve at your next party for a refreshing, satisfying bite.
Provided by Tikeyah Whittle
Categories Appetizers
Time 1h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the potatoes on the prepared baking sheet. Brush with 3 tablespoons olive oil and season with salt and pepper.
- Bake until the potatoes are tender and golden brown, 40-50 minutes. Let cool for 5 minutes.
- Transfer the potatoes to a cutting board and cut in half lengthwise. Using a small spoon, scoop out the potato flesh and save for another use or discard, leaving a ⅛-inch-thick shell of potato and skin on all sides. Return the potato shells to the baking sheet. Turn the broiler on high.
- In a large bowl, whisk together the remaining 3 tablespoons olive oil, the lemon juice, mustard, garlic paste, and anchovy paste until smooth.
- Brush some of the dressing over the insides of the potato shells. Sprinkle each with 1 teaspoon Parmesan cheese and ½ teaspoon bread crumbs.
- Broil the potato skins until the outsides are crisp and the cheese is browned, 5-10 minutes.
- Meanwhile, add the lettuce to the bowl with the remaining dressing and toss to coat well.
- Transfer the hot potato skins to a serving platter. Divide the lettuce among the potato skins. Serve with lemon wedges for squeezing.
- Enjoy!
Nutrition Facts : Calories 381 calories, Carbohydrate 59 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, Sugar 3 grams
CHEESY BAKED POTATO SKINS
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
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
CHEESY POTATO SKINS
Broiled spud shells transform into crispy and delicious appetizers!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h41m
Yield 8
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.
Nutrition Facts : Calories 265, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 440 mg
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