Stuffed Potato Skins

By the Gracious Vegan

potato skins FB 16x9.jpg

This one’s for all of us who love the skin on oven-roasted baked potatoes. These stuffed potato skins make for great appetizers or can be served as an entrée for an informal meal. They’re so versatile, the foundation for many different kinds of fillings.

Makes as many as you want

Preheat oven to 450°F. Lightly pierce each potato in 5-10 places with a fork. Place them directly on the oven rack or in a metal or glass pan (potatoes not touching each other) and bake until tender when pierced with a knife or cake tester, about 40 minutes. (The microwave will result in less crispy potato skins.)

  • Small or medium russet potatoes, well washed and dried

Let stand until cool enough to handle, about 5 minutes. Cut each potato in half* lengthwise, and use a small spoon or melon baller to scoop out insides, leaving about 1/4-inch shell all around. Reserve insides for another use. Place the halves on a baking sheet lined with parchment paper.

Spray the bottoms and tops with cooking spray or olive oil from a mister. Season with salt and pepper.

  • Cooking spray

  • Coarse salt and freshly ground pepper, to taste 

Bake until crisp and edges are golden, about 20 minutes. Stuff the halves with one or more of the following toppings, or make up your own. 

Stuffing ideas

*  If the potatoes are large, you could cut the skins in half again, but note that you won’t be able to stuff them with fillings that could drip or fall out (like chili or diced vegetables).  

Nutrition: depends on stuffings

Timing: Hands-on time 10 minutes, total time about an hour (timing does not include stuffings)

Gluten-free

Print Friendly and PDF