Baked Salsa Potato Skins Recipes

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BAKED SALSA POTATO SKINS



Baked Salsa Potato Skins image

This recipe is quick and easy! The first time I made it, we'd received a last-minute invitation to fill in for pinochle, and I needed to bring a snack. It was a hit, no leftovers. It's so simple, but so tasty. And it's perfect lighter fare for game day, too.

Provided by Tam D @methodmaven

Categories     Other Snacks

Number Of Ingredients 6

4 large russet potatoes
2 teaspoon(s) olive oil
1 clove(s) garlic, minced
1 cup(s) thick, chunky salsa
2 ounce(s) reduced fat cheddar, shreddded
1/4 cup(s) chopped green onion

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



Loaded Baked Potato Skins image

Loaded potato skins... This is one of our favorite appetizers. I use the thicker cut of bacon and men always devour them!

Provided by Kimm

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h15m

Yield 4

Number Of Ingredients 11

4 large baking potatoes, scrubbed
3 tablespoons olive oil
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground paprika
⅛ teaspoon ground black pepper
1 ½ cups shredded sharp Cheddar cheese
8 slices cooked bacon, crumbled
½ cup sour cream
4 stalks green onion, sliced

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.

Nutrition Facts : Calories 931.9 calories, Carbohydrate 70.7 g, Cholesterol 120.7 mg, Fat 54.6 g, Fiber 5.3 g, Protein 41.2 g, SaturatedFat 22.2 g, Sodium 1921.4 mg, Sugar 3 g

BAKED POTATO SKINS



Baked Potato Skins image

Make and share this Baked Potato Skins recipe from Food.com.

Provided by looneytunesfan

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

10 potato skins, halves baked and empty of potato
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup bacon, fried, diced and crispy fried (about 5 strips)
3/4 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 167.1, Fat 10, SaturatedFat 6.3, Cholesterol 29.9, Sodium 162.1, Carbohydrate 12.4, Fiber 2.5, Sugar 0.2, Protein 7.8

BAKED POTATO SKINS



Baked Potato Skins image

Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.-Terry Hill, Hairy Hill, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 6-10 servings.

Number Of Ingredients 10

8 large baking potatoes
1/2 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup finely chopped green onions
1/2 cup crumbled cooked bacon
1/2 cup chopped cooked shrimp or fully cooked ham, optional
1/2 cup chopped green peppers
1 cup shredded cheddar cheese
1 cup sour cream

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.

Nutrition Facts : Calories 432 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 499mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.

YUMMY BAKED POTATO SKINS



Yummy Baked Potato Skins image

Make and share this Yummy Baked Potato Skins recipe from Food.com.

Provided by CrAzYcOoKeR222

Categories     Lunch/Snacks

Time 33m

Yield 8 serving(s)

Number Of Ingredients 11

4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese (8 ounces)
1/2 cup sour cream (optional)
4 green onions, sliced (optional)

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.

Nutrition Facts : Calories 263.9, Fat 18.3, SaturatedFat 8, Cholesterol 35.6, Sodium 400.1, Carbohydrate 15.6, Fiber 1.4, Sugar 0.8, Protein 9.6

POTATO SKINS



Potato Skins image

Gouda cheese is piled generously on baked potato skins along with pepperoni and green onions.

Provided by KATHLEEND

Categories     Appetizers and Snacks     Meat and Poultry

Time 1h50m

Yield 10

Number Of Ingredients 4

5 large baking potatoes
4 cups shredded Gouda cheese
3 chopped green onions
1 pound pepperoni sausage sticks, quartered and diced

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.

Nutrition Facts : Calories 538.7 calories, Carbohydrate 33.6 g, Cholesterol 102.4 mg, Fat 33.3 g, Fiber 4.2 g, Protein 26.1 g, SaturatedFat 15.3 g, Sodium 1155.4 mg, Sugar 2.6 g

HOMEMADE POTATO SKINS



Homemade Potato Skins image

Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"

Provided by Brooke

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h50m

Yield 6

Number Of Ingredients 9

6 small russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 tablespoon canola oil, or as needed
salt to taste
6 slices center-cut bacon
ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste
2 medium green onions, thinly sliced

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.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g

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