Baked Salsa Potato Skins Recipes

BAKED SALSA POTATO SKINS

Steps:

• Scrub potatoes, pat dry. Pierce several times. Microwave potatoes on high until tender -- about 15 min.
• Allow potatoes to cool for 15 minutes. Preheat oven to 450*
• Cut the potatoes in half, end to end. Being careful not to tear the skin, scoop potato pulp out of the skin, leaving about 1/4" shell. Reserve potato pulp for another use (such as potato pancakes, soup, or mashed). Carefully cut the potato halves in half again, end to end, making "canoes".
• In a small bowl combine the olive oil and garlic. Brush the insides of the potato skins with the oil mixture. Place the skins on a baking sheet.
• Bake the skins until they're almost crisp, about 10-12 minutes. Remove the skins from the oven. Top each with 1/2 tablespoon of salsa. Sprinkle with cheese and green onion.
• Return the skins to the oven and bake until the cheese is melted, about 2 minutes.
• These are very tasty! I'm not a big salsa fan, but I like them :) NOTES: 1) Choose potatoes without blemishes 2) Drain your salsa a bit, if it's too watery. 3) You could kick these up a bit with a garnish of guacamole, or dollop of sour cream.

LOADED 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. Remove from the oven.
• 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. Place skins back onto the baking sheet.
• Combine olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl; brush over both sides of skins.
• Return to the oven and bake until very crisp, about 10 minutes, turning skins halfway though.
• Sprinkle skins with Cheddar cheese and bacon. Return to the oven and bake until cheese is melted, about 2 more minutes.
• Serve topped with sour cream and green onions.

BAKED POTATO SKINS

Steps:

• Heat oven to 375*.
• Brush potato shells with melted butter. Season all to taste.
• Bake for 15 to 20 minutes until crisp but not dry and hard. Remove.
• Sprinkle with cheese, bacon and onion. Place back in oven until cheese is melted.
• Serve with sour cream or Ranch dressing.

BAKED POTATO SKINS

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.

YUMMY BAKED POTATO SKINS

Steps:

• Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
• Place on a greased baking sheet.
• Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
• Bake at 475° for about 8 minutes and turn over.
• Bake for another 8 minutes or so and then turn right side up.
• Sprinkle bacon and cheddar evenly inside of skins.
• Bake 2 minutes longer or until cheese is melted.
• Top with sour cream and onions, if desired.

POTATO SKINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
• Lower oven temperature to 350 degrees F (175 degrees C).
• Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
• Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese.
• Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.

HOMEMADE POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
• Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
• Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
• Add a dollop of sour cream to each skin and sprinkle with green onions.