Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, March 4, 2010


I discovered this recipe a few years ago, and it has truly been a favorite in this house of potato-lovers. Who can resist restaurant-style Potato Skins -- crunchy, cheesy, dipped in cool, tangy sour cream? The problem with real restaurant skins is that they are so high in fat that the high caloric content outweigh any good done by eating the fiber- and vitamin-rich skins of the potato.

The good thing about homemade skins is you can control those fat issues and still have a really super-good spud. The original recipe called for lots of bacon and cheddar cheese, as well as full-fat sour cream, so while not deep-fried they were still not very healthy. Since I started making them I've paired down the animal fats so that, while not technically a low-fat food, they are much more tolerable in the fat department. Use low-fat cheddar to further reduce fat, and even turkey bacon. I stick to sharp cheddar and use less (which you can get away with when using a sharp cheese) and just enough bacon for flavor. I also often use a French onion dip
(mixed with a few tablespoons of plain yogurt) instead of low fat sour cream (although low fat sour cream is always good) because the added onion flavor in the dip is yummy.

Potato Skins
serves 6

6 medium baking potatoes, scrubbed and baked until done
3 T. vegetable oil
1 T. grated Parmesan cheese
1/2 t. salt
1/4 t. garlic powder
1/4 t. paprika
1/8 t. pepper
3 slices bacon, cooked and crumble
1 c. shredded sharp cheddar cheese
4 green onions, sliced

1/2 cup low fat sour cream (or French onion dip)

Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch thick shell. Spray a baking sheet with cooking spray and place potato skins on cut-side down.
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. Sprinkle bacon and cheddar evenly inside of skins.Bake 2 minutes longer or until cheese is melted. Top with green onions, and serve with sour cream.



Charlotte (Matilda) said...

Oh my! Those look amazing! I think I will skip the bacon and make them tomorrow for Hubby!

Anonymous said...

I made your potato skins tonight for my four boys ages 13-6 and my husband. They LOVED them. I did add a lot of bacon because they are all very skinny and active. I think this will be a Sunday evening tradition. Thanks!