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Cheesy Potato Skins

  • Prep 15 min
  • Total 1 hr 41 min
  • Ingredients 5
  • Servings 8

Ingredients

4
large potatoes (2 pounds)
2
tablespoons butter or margarine, melted
1
cup shredded Colby-Monterey Jack or Cheddar cheese (4 ounces)
1/2
cup sour cream
8
medium green onions, sliced (1/2 cup)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
265
Calories from Fat
115
% Daily Value
Total Fat
13 g
Saturated Fat
6 g
Cholesterol
25 mg
Sodium
440 mg
Potassium
550 mg
Total Carbohydrate
35 g
Dietary Fiber
5 g
Protein
7 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
12%
12%
Iron
22%
22%
Exchanges:
2 Starch; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

For just 8 grams of fat and 180 calories per serving, decrease the cheese to 1/2 cup and use fat-free sour cream.

Broiled spud shells transform into crispy and delicious appetizers!

The next day, microwave the leftover potato insides and top with sour cream and chopped fresh chives or green onions for a quick side dish.

To "bake" potatoes in the microwave, pierce potatoes with a fork, and arrange potatoes about 1 inch apart in circle on microwavable paper towel. Microwave uncovered on High 15 to 20 minutes or until tender.

Turn this appetizer into a meal by making Cheesy Ranch Potato Skins. After brushing the potato shells with butter, sprinkle with garlic powder and broil about 5 minutes as directed. Top with finely chopped cooked chicken and the cheese, and broil about 30 seconds until the cheese is melted. Sprinkle with Betty Crocker® Bac~Os® bacon flavor bits, and serve with ranch dressing instead of the sour cream. Omit the green onions.

Directions

  • 1 Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
  • 2 Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
  • 3 Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.

Broiled spud shells transform into crispy and delicious appetizers!

Rate and Comment

Broiled spud shells transform into crispy and delicious appetizers!