Cheesy Potato Skins

Broiled spud shells transform into crispy and delicious appetizers!

  • Prep Time 15 min
  • Total Time 1 hr 41 min
  • Servings 8

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)

  • 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.

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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