School starts next week so I’m trying to get us back on an organized dinner schedule to ease the transition into the busy fall. One way to soothe the sorrow of summer ending is by making dinnertime fun. I like to turn some of our favorite football viewing snacks into healthy meals, like these crispy baked potato skins.
This recipe marries my love of baked potato skins, twice baked potatoes and Tex-Mex flavors into one delectable morsel. The key to making these baked potato skins possible for a busy weeknight is to bake the potatoes in advance, and even make the stuffing in advance if you can.
Baking the potato skins without the filling for a few minutes makes them nice and crispy. You can turn these into a meal by serving them with a spinach salad with strawberries and slivered almonds.
Tip: I buy organic potatoes whenever they’re available, especially if we’ll be eating the skins, as in this recipe.
You might also enjoy Nacho Average Nachos, another game-day-snack-turned-meal.
Recipe: Crispy Stuffed Tex-Mex Potato Skins with Bacon and Cheddar
Baked potato skins make a fantastic game-day snack or even a healthy family dinner.
- 6 small russet or other baking potatoes
- 2 strips bacon (turkey, pork or meatless), cooked and crumbled (optional)
- 2 Tbsp. extra virgin olive oil
- ¾ cup nonfat sour cream or Greek yogurt
- ½ cup salsa
- 3 scallions, dark and light green parts only, thinly sliced
- ½ cup shredded Cheddar cheese
Poke a few holes in each potato and bake them for 50 – 60 minutes at 400 degrees until they are tender. This can be done up to 24 hours in advance (or cook them in the microwave or slow cooker). Cook and crumble the bacon (optional) according to the package directions.
Raise the oven temperature to 450 degrees. Pour 1 Tbsp. oil into a small bowl. Wearing an oven mitt to protect your hands, halve the potatoes and using a grapefruit spoon or teaspoon, scoop the flesh from each potato half into a large bowl, leaving a thin layer of potato around the inside of the skins. Transfer the potato skins to a baking sheet that has been sprayed with nonstick cooking spray. Brush the insides of the potato skins with the oil using a pastry brush, and bake them for 8 – 10 minutes until they are crisp and starting to brown. Remove them from the oven and preheat the broiler, setting the oven rack a few inches from the heating element.
Meanwhile, mash the potato flesh with 1 Tbsp. oil, the sour cream, salsa, scallions, and bacon (optional). Scoop some of the potato mixture into each potato half to just fill it (you will have some extra potato filling at the end), and carefully sprinkle the cheese on top of the potatoes. Broil the potatoes for about 2 minutes until the cheese is melted and starting to brown. Let them cool for a few minutes before serving. We like to eat them with our hands.