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Potato Skins

Updated on August 17, 2012

Potato Skins

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A Delicious Take on a Bar favorite

Potato skins have been served for the past few decades as a bar room favorite. Restaurants started adding them to their menus loaded down with toppings and served as scrumptious appetizers. If you love these taste pieces of American culinary history like I do, then here is a recipe so you can make them at home. You can make them with lower fat and calories by using low-fat or fat free versions of the toppings and by using turkey bacon. Either way, these awesome potatoes are sure to be a crowd pleasure, whether you make them for your family or for a group of friends. Hope you enjoy!

Cook Time

Prep time: 30 min
Cook time: 1 hour 10 min
Ready in: 1 hour 40 min
Yields: Several Servings


  • 4 medium russet potatoes
  • as needed butter flavored cooking spray
  • to taste Nature's Season
  • 1 3 oz packet real bacon bits
  • 3/4 cup sharp cheddar cheese, shredded
  • 1/2 cup to 1 cup sour cream or ranch dipping sauce
  • 2 tbsp chives, dried or freshly chopped


  1. Preheat the oven to 400 degrees.
  2. Wrap the potatoes in aluminum foil and bake them for 1 hour.
  3. Remove them from the oven and allow them to cool to the point you can easily touch them with bare hands. Slice each potato in half lengthwise. Cut each half in half lengthwise again so each potato makes 4 potato skins.
  4. Scoop the pulp (white part) out leaving 1/4 of an inch of potato in each skin.
  5. Use the cooking spray to spray both sides of the potato. Sprinkle Nature's Seasoning or seasoning salt on the pulp side of each potato skin.
  6. Place the potato skins pulp side up on a cookie sheet. Broil for approximately 5 -7 minutes. They will be slightly browned.
  7. Sprinkle 1 tbsp of cheese on each potato skin. Put bacon bits on each potato skin.
  8. Turn the oven off and place the potato skins in the oven for about 2 minutes until the cheese melts.
  9. Remove from the oven and serve hot with sour cream, ranch dip, and chives. So delicious!


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    • beccacooling profile image

      Becca 5 years ago from Southwest Georgia

      Hi there billie-bob. Hope you enjoy this recipe. Thanks for visiting my page. I hope to see you here again. I too, love potatoes, so I have several potato recipes. :)

    • profile image

      billie-bob 5 years ago from south florida

      I love potatoes any way shape or size. Talk again with comment.

    • beccacooling profile image

      Becca 5 years ago from Southwest Georgia

      Yes Dave, these potato skins definitely are a blank canvas for lots of interesting and incredible flavors and toppings. Thanks for visiting my page and hope to see you again. :)

    • Dave Mathews profile image

      Dave Mathews 5 years ago from NORTH YORK,ONTARIO,CANADA

      beccacooling: These are yummie tidbits. I enjoy them in many different ways. As an amateur chef and a person who loves to cook and loves to experiment with many different flavors and textures, I enjoy adding different varieties of toppings, even anchovies.