Thursday, January 16, 2014

Crispy Stuffed Baked Potato Skins


Soon there will be a Superbowl Game so it's time to think about what you're going to serve to your guests or simply enjoy yourself.  These crispy, baked and stuffed potato skins will satisfy a hungry football fan!  You could serve them along with chili, soup, burgers, sandwiches or part of an appetizer buffet. 

With Canola oil instead of butter, low-fat sour cream (Greek yogurt would be another good alternative), my version helps to lighten the calories in these baked potato skins.  Chopped, fresh tomatoes would also taste great sprinkled on top after broiling or perhaps even some tiny roasted broccoli florets.


Checking on the origin of baked and stuffed potato skins, Wikipedia states that, "In 1965, perfume salesman Alan Stillman bought a broken down beer joint in New York City with $5,000 of his own money and $5,000 borrowed from his mother.  He remodeled the bar and named it T.G.I. Friday's to attract career people who lived in the same area.  Within one week, police had to barricade the area to help control the crowds flocking to the restaurant, as it was, in essence, the first 'singles' bar".  In 1974, they reportedly invented the potato skin appetizer which would be copied by many other restaurants (although at least two other restaurants of the early 70s also claim part ownership) .

Stuffed Baked Potato Skins
Adapted from Food.com
Printable Recipe

Makes 8 Baked Potato Skins

See My Notes in Parentheses

4 medium russet potatoes, preferably organic, scrubbed (look for potatoes without any trace of toxic green areas on the skins)
1/3 cup sour cream (low fat or use plain, Greek yogurt)
1 tablespoon snipped fresh chives (green onion)
1/2 stick salted butter, melted (I used Canola oil)
1-1/2 cups shredded Cheddar cheese (I only used about 1 ounce per potato skin)
5 slices bacon, preferably uncured and nitrite-free, cooked crisp and crumbled (turkey bacon, ham or even grilled chicken would work)

Chopped fresh tomatoes as garnish (optional)

Preheat oven to 400 degrees F. Bake potatoes for 1 hour or until done. Let cool so you can handle them. Cut potatoes in half lengthwise and scoop most of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin. (Reserve pulp for another use)

Brush the entire surface of each skin, inside and out, with melted butter (or Canola oil). Place skins on a cookie sheet right-side up and broil until edges turn dark brown. (about 4 to 5 minutes)

Add 2 to 3 tablespoons of cheese into each skin. Sprinkle each skin with 1 to 2 tablespoons of bacon, if desired. Broil again for 2 more minutes or until cheese is thoroughly melted.

Garnish with chives and serve with sour cream.

47 comments:

  1. I haven't had potato skins in a very long time... They sound great:@)

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  2. Just perfect. I have been looking for something just like these.

    Carol

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  3. These look so perfect and just what we should all be serving for the upcoming SuperBowl. Great recipe. I'm definitely saving this one to make. I'm sure it will be gobbled up quickly.

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  4. Good evening Susan, I love potato skins! Those look delicious, I could eat a bunch of those right now. :-) My wife and I make these all the time, not sure how healthy they are for you but they sure are delicious!

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  5. No wonder you are such a petite yaya:)
    These look great and I would prefer the lightened version for certain!

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  6. Oh that sounds so good and, if I find my potatoes...

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  7. Love potatoes skins, and your lighter version sounds yummy. Thanks for sharing the recipe.
    Enjoy your evening.

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  8. Hi Susan! These look delicious, perfect for game day. I like the lighter options.
    -Lynn

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  9. Yummy...they look so perfect, Susan...mine are always tattered and torn looking!

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  10. Those look SO good....one of my favorites, though I rarely make them!

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  11. I love baked potatoes, but they shouldn't be eaten on a regular basis and potato skins are the answer. Yours looks fabulous. I've been substituting yogurt for years to replace the sour cream. Imagine I thought I was the only one :)
    Sam

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  12. Crispy potato skins are so squeal-worthy and gratifying!

    And last night I made a batch of Greek yogurt. Can you guess what I'll be doing next? :)

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  13. what amazing and delicious dish Susan, love baked potatoes!!!

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  14. One of my top favourites, Susan. I only had them with yogurt. These look so crisp and great with bacon and bacon.

    Angie

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  15. I just can't figure out why these are so addictive. Love your photos.

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  16. Wow! Do those ever look good. Helps to have them a tad lower in calories, too, Susan. I always try to mix yogurt with my sour cream. Just can't seem to like lo fat sour cream, so that's my way around it.

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  17. I'm a big fan of potato skins and yours look delicious.

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  18. I have been longing for potato skins for a long time and yours look so irresistible! you would love potatoes here, they are super tasty and really call for this dish, maybe with labneh instead of sour cream.

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  19. Only YOU could make potato skins look this good.
    :)
    V

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  20. Wow these look good Susan. Great job in lightening them up too. Will try.

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  21. Can you believe that I never baked potato skin...these look great, love the idea of crispy and the creamy sour cream on it...
    Have a great weekend Susan...by the way, thank you so much for the nice comment on my blog :D

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  22. They may have been around for awhile, but I have never heard of these - and they sound delicious!

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  23. I love, love potato skins and with Greek yogurt is the perfect appetizer. We do not have super bowl in Greece but who needs an excuse to enjoy these delicious potatoes?

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  24. I wish that plate is on my table! It looks delicious and would be gone in no time, we are potato lovers around here! :)

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  25. I love the history and the birth of the potatoe skins! Delicious recipe - I know my son and his friends would live these, thanks for the recipe !!

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  26. Oh..... that sounds so delicious Susan ! Have a nice weekend my dear, a warm hug

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  27. these look delicious and fun texture have a great weekend

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  28. These look SO good, I wish I had one to snack on! Have a great week!

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  29. Oh, what a wonderful starter. In fact, I could probably just eat enough to make an entire meal out of them. They sound fabulous!

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  30. Looks wonderful, had no idea TGI was involved in this :)
    We do not watch sports really in this household but I will make these just because! :)

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  31. I never knew the history of the potato skin... do love them when I have them. They are sort of a zillion times more flavorful than french fries. Lovely recipe you have there... perfect for game-watching snacks or movie watching.

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  32. My daughter-in-law made potato skins for last year's Superbowl game! I like your inclusion of bacon, Susan. I never knew they history behind them--so interesting. I'll have to make these for the big game this year! Go Broncos!

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  33. We are going to the.boy's friend's for the superbowl and I could see these going over very well!!

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  34. I have to make these for my family. Potato skins are my kids favorite.

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  35. I've never made them but they seem so delicious, when I loose the extra pounds I gained on hollidays I'm really going to make them!

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  36. The skins are my favorite part of the potato. In fact, I got into trouble as a child by asking a waitress if they washed their potatoes!! I'm still pondering what to prepare for the big game. It's hard to have my heart in it since neither of my teams are participating!! I'll just be enjoying the food and waiting to see if a dalmatian joins the clydesdales at half time.

    Best,
    Bonnie

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  37. I could easily go overboard eating potato skins. They look delicious and always perfect for a get together. I like your lighter suggestions too.

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  38. What a great appetizer, they look so crunchy and inviting!
    Even we don't follow the Superbowl season here, it's wonderful to share when friends come over.
    Can't wait to try them.

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  39. Not a football fan, but I don't need an excuse for potato skins! These would disappear way too quickly at my house. :)

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  40. Good morning Susan! After reading your post the other day I put this on my list to have for supper, last night I made a big batch of these! They were delicious!

    I hope you are staying warm! Our temperature is 4 degrees this morning, that's cold!! Brrr..

    Michael :-)
    http://michaelswoodcraft.wordpress.com/2014/01/23/making-creme-brulee/

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  41. Susan, looking at these makes me so hungry! Potatoes are pretty much my all time favorite food, skins included. When they are dressed up like this, I find them absolutely irresistible. As per TGI Friday's, I didn't know how the restaurant got started, but I do remember them as being the first place I ever heard of or saw potato skins...so decadent and SO delicious. Thanks for sharing some ideas about how to lighten the calories and about TGIF's history.

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  42. I almost forgot Superbowl was coming up ... NOT! :) As you can imagine we're Bronco crazy here in Denver. Crazy I tell you. These sound delicious. One of those things I wouldn't be able to stop eating.

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  43. Hello my name is Francesca and I'm Italian. I discovered your blog by accident and I immediately liked, because there are so many interesting things. I have joined your followers. If you go too foul. Thank you. Francesca.

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  44. Wow, this is such a cool recipe and beautiful presentation too :) - Glad to have stumbled upon your blog :)!

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  45. I enjoyed the background information about TGIF…I didn't know that they were the first to serve potato skins. t love really crispy potato skins and yours look great. You are right about making a lightened version, every calorie helps.

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  46. I think I could eat appetizer foods all of the time! These look fabulous. Love TGIF - we used to go on a 40 minute drive to eat there when they first opened.

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  47. Stuffed potato skins and a salad are one of our favorite meals and what we always ordered at TGI Fridays. And they are perfect game day food. Bacon and cheddar cheese are the best toppings.

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