Cheesy Potato Skins Recipes

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CHEESY POTATO SKINS



Cheesy Potato Skins image

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

4 large potatoes (2 pounds)
2 tablespoons butter or margarine, melted
1 cup shredded Colby-Monterey Jack or Cheddar cheese (4 ounces)
1/2 cup sour cream
8 medium green onions, sliced (1/2 cup)

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

CHEESY POTATO SKINS



Cheesy Potato Skins image

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

5 large russet potatoes
1 teaspoon olive oil
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons parmesan cheese, freshly grated

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 HORSERADISH POTATO SKINS



Cheesy Horseradish Potato Skins image

Provided by Food Network Kitchen

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

6 russet potatoes (about 8 ounces each)
3 tablespoons unsalted butter, melted
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 cup grated sharp cheddar cheese
1 cup grated muenster cheese
1/4 cup grated parmesan cheese
3 to 4 tablespoons horseradish
1/4 cup sour cream
3 scallions, finely chopped

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 BAKED POTATO SKINS



Cheesy Baked Potato Skins image

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

4 large baking potatoes
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
⅛ teaspoon ground black pepper
8 slices cooked bacon, crumbled
1 ½ cups shredded Cheddar cheese
½ cup sour cream
4 medium green onions, diced

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 CHICKEN POTATO SKINS RECIPE BY TASTY



Cheesy Chicken Potato Skins Recipe by Tasty image

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

4 russet potatoes
oil
2 shredded chicken breasts
1 ½ cups cheddar cheese
4 oz cream cheese
½ cup spinach, cooked
salt, to taste
pepper, to taste

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

CHEESY CHIPOTLE POTATO SKINS



Cheesy chipotle potato skins image

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

4 medium potatoes
½ red onion , chopped
juice 1 lime
1 tbsp olive oil
227g can chopped tomato
1 tbsp chipotle paste
75g mature cheddar , grated
1 red or green chilli , thinly sliced
small handful coriander leaves

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

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