Spa (or not) Potato Skins

Sometimes you’re just in the mood for potato skins.

This recipe is from my Par Fork! The Golf Resort Cookbook, but I have to warn you, they’re spa potato skins — meaning they’re made with low fat cheddar cheese and low fat sour cream.

There’s nothing wrong with trying to trim a few calories here and there.

There’s also nothing wrong with replacing the low fat ingredients in this recipe with the real stuff, and topping the skins with crumbled bacon.

Either way, it’s an easy recipe that hits the spot when you’re craving potato skins.

Spa (or not) Potato Skins

Serves 4

Ingredients:

2 baking potatoes (about 1-1/4 pounds)
1/4 cup shredded low fat (or not) cheddar cheese
2 tablespoons low fat (or not) sour cream
2 tablespoons thinly sliced green onions (cut on the diagonal)
1/4 teaspoon smoked paprika
2 slices thick bacon, fried crisp and crumbled (optional…or not)

Method:

1. Heat oven to 400 degrees F. Prick potatoes with a fork a few times. Bake until almost done, about 40 minutes. Cool potatoes.

2. Slice potatoes lengthwise and scoop out flesh, leaving about 1/4-inch flesh on skins. Reserve potato flesh for another recipe (such as hash browns).

3. Cut each skin in half crosswise, to yield 4 pieces per potato.

4. Reheat oven to 400 degrees F. Line a baking sheet (or spray with nonstick spray). Place skins on baking sheet and bake until crisp and golden brown, about 20 to 25 minutes.

5. Remove skins from oven and top each skin with 1 tablespoon of cheese. Return to oven to melt cheese, about 2 to 3 minutes.

6. Remove from oven and top each skin with 1-1/2 teaspoons sour cream and sprinkle with smoked paprika, green onions and bacon (if using) and serve immediately.

16 replies
    • Gwen Ashley Walters
      Gwen Ashley Walters says:

      Mary,I’m with you. Although the low fat version isn’t bad, it isn’t as richly flavored as it is with the full fat versions.

      Reply
    • Gwen Ashley Walters
      Gwen Ashley Walters says:

      Linda, I love smoked paprika, too. I’ve even put it in a smoothie. Or if I haven’t, maybe I should 🙂

      Reply
    • Gwen Ashley Walters
      Gwen Ashley Walters says:

      I did a sweet dried corn + lime + smoked paprika smoothie…mimicking Mexican street corn. It was surprisingly delicious.

      But I think I’ll do another one with smoked paprika, just for you 🙂 Stay tuned!

      Reply
  1. Dana
    Dana says:

    Hi Gwen! This is such a great idea. I haven’t made these yummy things for parties in way too long. Craving them right now… I hope you are well and staying cool.

    Reply
  2. Mich
    Mich says:

    HAHA! I love the idea of using “spa” to indicate that healthier options are used instead of Lowfat/Nonfat, which sounds like trashy magazine language. Great pics!

    Reply
    • Gwen Ashley Walters
      Gwen Ashley Walters says:

      Mich… thanks for commenting… “spa cuisine” does conjure up much more pleasant images. In several of my books, some resorts wanted to feature their spa cuisine. I took the best of the best they offered to include, but I’ve been known to make them with the full fat options on my own.

      Reply
  3. ovenhaven
    ovenhaven says:

    Possibly blasphemous, but I’ve never tasted potato skins! Now you’ve really tempted me with these 🙂

    Reply
    • Gwen Ashley Walters
      Gwen Ashley Walters says:

      Oven Haven: GASP! (kidding!) Well, I hope that you get a chance to make them. They are fairly ubiquitous here in America.

      Reply

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