Potato Skins

Potato Skins


January 18, 2009

This may seem like an obvious recipe, but cheesy potato skins are a quintessential finger food that you never think to make at home. The spice mixture adds a lot of flavor, and Canadian bacon (back bacon) is much leaner than the breakfast variety. I always use intensely flavored cheeses, like old cheddar, instead of the low fat kind, which tend to be rubbery with very little flavor so you need more of it anyway.

  • Makes: Serves 4.


4 medium baking potatoes (russets work well and have sturdy skins)

1-2 Tbsp. olive or canola oil

1/4 tsp. each salt and pepper

1/2 tsp. each chili powder and curry powder (optional)

1/4 cup chopped Canadian (back) bacon or turkey pepperoni (optional)

2 green onions or a small bunch of chives, chopped

3/4 cup shredded old cheddar cheese

Salsa and low fat sour cream


1Preheat oven to 400F. Poke the potatoes with a fork and bake them (directly on the oven rack) for about an hour, until tender. Set aside until cool enough to handle.

2Cut each potato in quarters lengthwise and scoop out the pulp, leaving a 1/4” thick shell. (Keep the potato for something else – I fry it up in a little oil the next morning with whatever’s left of the spice mixture for amazing home fries!). Place potato skins on a baking sheet and brush with a bit of oil. Combine the salt, pepper, chili and curry powder and sprinkle over top. Bake for another 10 minutes, until crispy.

3Sprinkle with bacon, green onions and cheese, and bake for another 5 minutes, until the cheese melts. Serve with salsa and low fat sour cream.


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