So I wanted to make potato skins as one of my appetizers. I had them at a restaurant about two weeks ago and thought, “how simple is this recipe?” I decided to re-create potato skins for the Superbowl in the most effortless way possible. There are ways to make this recipe more gourmet, and take longer, but I honestly was going for quick and simple in this easy appetizer. Did I mention that this version has fewer calories than your restaurant favorite, too?
You’ll yield two potato skins for each potato. For two of us, I made 8 skins, and we devoured them all, as part of a dinner.
First, bake the potatoes using either the oven or microwave. Either way, scrub them beforehand. Unlike other recipes with potatoes, you’ll actually eat that skin, so make sure its nice and clean (without soap, of course!). Then rub them with olive oil. They’ll need about five minutes in the microwave, or about an hour in the oven, at 400 degrees. Don’t forget to poke them with a fork before you use either method.
When the potatoes are finished baking, slice them in half. Let them cool a bit before you start digging out the insides.
Using a pot holder, I carefully removed the insides of each half, leaving about 1/4 – 1/2 inch in every skin.
Then place your potatoes on a cookie sheet, or in my case, a piece of my favorite stoneware.
In a normal recipe, you would stick these back in the oven with additional oil and salt too. But to avoid the extra time and fat, I went straight for the cheese.
I didn’t want to have a heaping mound of cheddar on the skins, I first added some sour cream to the skins, so they wouldn’t come out too dry. I use fat-free sour cream – definitely one of my favorite fat-free foods!
Then on top I added a sprinkling of cheddar cheese.
At some point while making this, I discovered that I didn’t have bacon. So I substituted with some finely diced ham. I first gave it a quick fry in the pan before adding it to the potatoes.
And then into the oven they went for about 15 minutes at 350.
These potato skins are best served immediately. I also topped them with green onions and served them with a side of sour cream.