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    Zippy Potato Skins

    4 large baking potatoes, baked
    3/4 cup shredded Cheddar cheese
    1 cup chopped, peeled tomato
    3/4 cup shredded Monterey Jack cheese
    3/4 cup crushed tortilla chips
    1/8 tsp. garlic powder
    1/8 tsp. cayenne
    Sour cream

    Preheat oven to 350 degrees F. Grease a baking sheet.

    Cut each baked potato in half lengthwise and then crosswise to form 4
    quarters. Scoop out potato leaving 1/4-inch layer of potato in shell.
    (Store scooped out potato in refrigerator for other uses.) Place
    potato skins on prepared cookie sheet.

    Combine the two cheeses, garlic powder and cayenne. Place half of cheese in prepared potato
    skins; top with tomato, tortilla chips and remaining cheese. Bake for
    6 to 8 minutes or until cheese is bubbly.

    Serve with sour cream.


    Crispy Potato Skins
    Serve these potato skins with sour cream and chives, shredded cheese, salsa, bacon bits,
    or other toppings.
    4 large baking potatoes, scrubbed
    oil for deep frying
    sour cream mixed with chives, optional
    shredded cheese, optional

    Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate
    for another meal or casserole topping.
    Cut skins in half again.

    deep fry for about 2 to 3 minutes, or until skins are browned and crisp.
    Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with
    sour cream and chives, if desired, or top with cheese and place under the broiler to melt.


    Stuffed Potato Skins

    5 potatoes
    1/2 tomato, diced
    1 C. bacon
    2-1/2 C. cheese, shredded
    1/2 C. green onion

    Bake off potato. Cut in half and scoop out potato. Put in a hot fryer and cook until golden brown. Fill with cheese, bacon, green onion, diced tomato and place in a preheated oven until cheese is melted.


    Ooooooooooh, don’t stop now!! I can eat ‘tater skins all night!! Thank you!!

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