Best Cheesy Potato Skins Recipes

CHEESY BACON POTATO SKINS

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.
• Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes.
• When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use.
• In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.
• In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to step 6.)
• One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.
• Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.

CHEESY BAKED POTATO SKINS

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.

CHEESY POTATO SKINS

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.

CHEESY CHICKEN POTATO SKINS RECIPE BY TASTY

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!

CHEESY POTATO SKINS

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.

CHEESY POTATO SKINS

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.

CHEESY SHEPHERD'S PIE POTATO SKINS

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.

CHEESY CHIPOTLE POTATO SKINS

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.

BAKED CHEESY POTATO SKINS (COOKING LIGHT STYLE)

Steps:

• Bake potatoes at 425 for 1 hour or until done.
• Cut potatoes in half length wise.
• Make sure they are cool enogh to handle and scoop out potato, but leave an 1/4 inch shell.
• Place potato shells on a baking sheet and spray with cooking spray.
• Bake at 425 degrees for 8 minutes until crisp.
• Cook bacon, chop and set aside.
• Divide cheese into 8 equal parts and sprinkle into potato skins.
• Sprinkle Bacon into shells with melted cheese (If cheese does not melt, you may have to heat an additional 5 minutes at 425 degrees.)
• Place a dollop of sour cream on top of each potato boat and sprinkle with chives.

CHEESY POTATO SKINS

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.

DELICIOUS CHEESY BACON AND GREEN ONION POTATO SKINS

Steps:

• Set oven to 400°F.
• Wash the outside of the potatoes, then dry very well.
• Place on a baking sheet.
• Bake for about 1 hour, or until the potatoes are tender (cooking time will vary depending on the size of potatoes).
• Cool until able to handle.
• Keep the oven heat to 400°F.
• Slice the potatoes in half lengthwise.
• Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins.
• Oil a large baking sheet.
• Place the skins on the baking sheet (skin side down, pulp side facing upwards).
• Sprinkle the inside with salt and pepper and grated Parmesan cheese (if using).
• In a bowl combine the shredded cheese, chopped bacon, parsley and cayenne pepper; mix to combine.
• Evenly divide the cheese mixture over top of the skins.
• At this point you can cover tightly with plastic wrap refrigerate until ready to serve.
• Bake for about 25 minutes, or until the skins are crisp and the cheese melts.
• Transfer the skins to a platter and sprinkle with finely chopped green onions.
• Serve with sour cream and/or barbecue sauce.

CHEESY POTATO SKINS WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees.
• Bake potatoes 50 minutes or until tender. Let cool.
• Cut each potato in half.
• With a spoon, scoop out pulp leaving 1/4-inch of potato in each half. Set pulp aside.
• Cut each skin half in half again to form quarters.
• Season the skins with salt and pepper and bake for 15 minutes.
• Mash 1 cup potato pulp with a potato masher.
• Stir in sour cream, cheese, tomatoes, green onions and parsley. (Mixture will be sticky and hold together.).
• With your hands, divide the mixture evenly between the potato skins, pressing the mixture into the skins.
• Sprinkle with freshly ground black pepper and bake for 15 minutes. Serve warm.

CHEESY HORSERADISH POTATO SKINS

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 WITH SUN DRIED TOMATOES

Steps:

• 1. preheat oven to 375°
• 2. bake potatoes for 50 minutes or until tender. Let cool. Cut each potato in half. Scoop out the pulp with a spoon, leaving 1/4 inch of potato in each half. Cut each half in half again to form quarters.
• 3. Season to taste with salt and pepper. Place potato quarters in a pan and bake for 15 minutes. This will crisp them up so that they can be picked up easily.
• 4. Place potato pulp in a bowl and mash with a potato masher. Stir in sour cream, cheeses, tomatoes, green onions and parsley. With your hands, divided mixture evenly among the potato skins, pressing into the skins. Sprinkle with pepper and bake for 15 minutes. Serve warm. Makes 16 servings.

DELICIOUS CHEESY BACON AND GREEN ONION POTATO SKINS

Steps:

• Set oven to 400°F.
• Wash the outside of the potatoes, then dry very well.
• Place on a baking sheet.
• Bake for about 1 hour, or until the potatoes are tender (cooking time will vary depending on the size of potatoes).
• Cool until able to handle.
• Keep the oven heat to 400°F.
• Slice the potatoes in half lengthwise.
• Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins.
• Oil a large baking sheet.
• Place the skins on the baking sheet (skin side down, pulp side facing upwards).
• Sprinkle the inside with salt and pepper and grated Parmesan cheese (if using).
• In a bowl combine the shredded cheese, chopped bacon, parsley and cayenne pepper; mix to combine.
• Evenly divide the cheese mixture over top of the skins.
• At this point you can cover tightly with plastic wrap refrigerate until ready to serve.
• Bake for about 25 minutes, or until the skins are crisp and the cheese melts.
• Transfer the skins to a platter and sprinkle with finely chopped green onions.
• Serve with sour cream and/or barbecue sauce.

CHEESY BACON POTATO SKINS

Steps:

• In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels. Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes. When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use. In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins. In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to step 6.) One hour before serving allow potatoes to come to room temperature. Heat oven to 450° F. Lightly spray 13x9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon. Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.

CHEESY CHICKEN POTATO SKINS

Steps:

• 1. Pierce potatoes with fork. Arrange potatoes about 1 inch apart in circle on microwavable paper towel. Microwave uncovered on High 10 to 14 minutes or until tender. Cut potatoes lengthwise into fourths. Carefully scoop out pulp, leaving 1/4-inch shells. Cover and refrigerate potato pulp for another use.
• 2. Set oven control to boil. Place potato shells, skin sides down, on rack in broiler pan. Spray with cooking spray. Sprinkle with garlic powder. Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown.
• 3. Sprinkle chicken and cheese over potato shells. Broil about 30 seconds or until cheese melts. Top with sour cream and bacon bits.

CHEESY POTATO SKINS

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.

CHEESY POTATO SKINS

Steps:

• 1) Heat oven to 375 F. Prick potatoes with fork. Bake potatoes 1 hr to 1 hr 15 mins or until tender. Let stand cool enough to handle 2) Cut potatoes lengthwise into 1/4ths. Carefully sculp out pulp, leaving 1/4 inch shells. Refrigerate pulp for another use. 3) Set oven control to broil, place potato shells skin sides down, on rack in broiler pan. Brush with butter 4) Broil with tops 4-5 inches from heat 8-10 mins or until crisp and brown. Sprinkle cheese over potato shells. Broil 30 seconds or until cheese is melted. Serve with Sour cream.

CHEESY CAJUN CRAB POTATO SKINS

Steps:

• Pre-heat oven to 400 degrees F.
• Rub freshly scrubbed potatoes with olive oil to crisp the skin.
• Place potatoes on a baking sheet and bake on center rack for 50-60 minutes or until tender on the inside and crispy on the outside.
• While your potatoes bake, combine crab, chopped green onion, cajun or old bay seasoning blend, garlic powder, and paprika in a medium bowl. For an extra kick you can add red pepper flakes or ground cayenne pepper to the mix.
• Stir in about 3/4 cup of your freshly grated gouda and cheddar, reserving the rest for topping.
• Once your potatoes are ready, allow them to cool, then slice each in half lengthwise.
• Scoop out the majority of each center and set aside, leaving a small portion of the potato around the edges to help them maintain their shape. I like to score an oval in the center using a knife before scooping to ensure pretty potato boats every time. Also if you have a grapefruit spoon or mellon baller handy, snag either for scooping. They're not necessary but are totally helpful!
• Wait! STAHHHHHP! Save the potato you just scooped out! It's a great swirled into creamy soups and you can even turn it into a mini loaded baked potato casserole or into mashed potatoes! The possibilities are endless.
• Brush the edges of each potato skin with olive oil and fill with the crab mixture.
• Top with the remaining cheese, a teeny pinch of red pepper flakes and a little extra paprika, to taste, and bake on the center rack for 15-20 minutes until they reach cheesy, crispy perfection.
• Garnish with chopped parsley [optional] and green onion and drizzle with sour cream or Greek yogurt!