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
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)
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.