Skinny Skins (Baked Potato Skins)

6 servings
  • 6 small to medium russet potatoes
  • 6 to 8 chives, white and green, chopped
  • 1/2 cucumber, diced
  • 2 stalks celery, diced
  • 1 pint cherry tomatoes, diced
  • 8 oz. mushrooms, chopped
  • 2 Tbs. champagne vinegar (can substitute apple cider or balsamic vinegar)
  • Salt and pepper, to taste
  • 1/2 cup extra virgin olive oil
  • 1/2 - 1 cup light sour cream
  • 1/2 - 1 cup blue cheese crumbles
  • 6 -8 oz. turkey bacon, cooked and diced (optional)
  • Wrap potatoes in aluminum foil and bake at 400 degrees for approximately 45 minutes, or until tender.Let potatoes cool. When cool, cut potatoes in half lengthwise. Use a spoon to scoop out most of the soft center and place in bowl. Set aside.

  • Brush the potato skin halves lightly with olive oil or spray with canola oil and place them flat side down on a baking sheet. Put the skins in the oven at 400 degrees and cook until hot and crunchy, approximately 10-15 minutes. Add cucumber, celery, tomato, mushrooms and 3/4 of the chives to the potatoes. Add olive oil, vinegar, salt and pepper. Toss well.

  • Pull the potato skins out of the oven. Fill each potato skin with the potato salad mixture. Top each with a dollop of sour cream, blue cheese crumbles, turkey bacon (if using), remaining chives and a grind of black pepper. Serve immediately.

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