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Potato Skin Recipes

Yummy Baked Potato Skin Recipe

Oven Roasted Red Potatoes with Rosemary and Garlic Ingredients:

4 big potatoes, which are already baked
4 green onions
8 slices bacon
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
0,5 teaspoon salt
0,25 teaspoon garlic powder
0,25 teaspoon paprika
0,125 teaspoon pepper
225 gr. shredded cheddar cheese
110 gr. sour cream


Cook the bacon and after that crumble them. Cut the potatoes in half longitudinally. Extract the core from each part and after that put each part on a baking sheet, which was preliminarily greased. Take a small bowl and combine there the oil, garlic powder, paprika, Parmesan cheese, salt and pepper. Cover the potato skins with this mixture with the help of a brush. Bake the potatoes for 7-9 minutes at 250 degrees Celsius. Turn over the potatoes and continue to bake for another 7-9 minutes and after that turn all the potatoes to the right side and put the bacon and cheddar in that parts of the potatoes, where the core was extracted. Bake for another 2 minutes. Cover with the sour cream and onions.

Cheesy Potato Skin Recipe


4 russet potatoes
4 tablespoons sour cream
50 gr. shredded Mozzarella cheese
50 gr. shredded Parmesan cheese
4 tablespoons sliced tops of green onions
2 tablespoons chopped fresh parsley


Preheat the oven to 190 degrees Celsius. Bake the potatoes for 40-50 minutes till they become tender. Cut each potato longitudinally and extract the core. Cut each half of the potato in half once more to form fourths. Flavour with salt and pepper. Bake the fourths for another 15 minutes. Mash 60 gr. pulp of the potatoes. Mix it up with the sour cream, Mozzarella and Parmesan cheeses, fresh parsley and green onions. Divide this mixture among the potato skins in an even way. Spray with the pepper and bake for another 15 minutes. Serve this dish warm.

Potato Skins with Cheese and Bacon

Potato Skins

8 baking potatoes
2 lbs. bacon
1 lb. Cheddar cheese (shredded)

Bake potatoes until done. Cut in half and clean out majority of potato leaving skin and about 1/8 inch of potato. Fry bacon until crisp then crumble; set aside. Fry potato skins in bacon grease until crisp (turn them one to two times). Drain skins on paper towels. Fill skins with cheese. Top with bacon. These toppings can be varied - olives, tomatoes, salsa, chicken, ground beef, various cheeses. Broil until cheese is melted. Top with sour cream and chives.

Recipe from: http://www.cooks.com/

Potato Skin Nachos

Sweet Potato Skins

2 pkgs. (20 oz. each) frozen potato skins
1 can (11 oz.) Campbell's condensed nacho cheese soup/dip
1/4 c. milk
1/2 c. sliced pitted ripe olives
1/2 c. chopped sweet red pepper or seeded tomato
1/4 c. chopped green onions

Prepare frozen potato skins according to package directions; keep warm. Meanwhile, in 1 1/2-quart saucepan over medium heat, combine soup and milk. Heat through, stirring occasionally. Spoon sauce over prepared potato skins. Sprinkle with olives, red pepper and green onions. Makes about 24 appetizers.

Recipe from: http://www.cooks.com/

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