Light and Easy Skinny Potato Skins Recipe

This Skinny Potato Skins Recipe is a lighter version of your usual loaded potato skins recipe. Made with delicious easy ingredients, you will love this version!

What are Skinny Potato Skins?

Skinny Potato Skins are a healthier take on the traditional potato skins recipe. Instead of adding in all the unhealthy fats and fatty cheeses, this version opts for lean proteins and other nutritious ingredients like Greek yogurt and fresh vegetables. This Skinny Potato Skins Recipe comes together quickly and is sure to be a hit with family and friends alike.

How to Make Skinny Potato Skins:

• Preheat the oven to 475 degrees F. Line a baking sheet with foil, and set it aside.
• Prick the surface of the potatoes several times with a fork. Microwave the potatoes on high until they are completely cooked through, about 12 minutes, turning them halfway through. Let the potatoes cool until you can handle them.
• Cut each potato in half lengthwise. Using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh — less than 1/4 inch thick — attached to the skin.
• Put the potato shells on the prepared baking sheet, hollowed side up. Spray them inside and out with cooking spray, and season with salt and pepper to taste. Bake the potato shells until they are golden brown and beginning to crisp, about 10 minutes. If the bottoms of the shells start to brown too much, flip the shells over and continue baking.
• Spoon 2 tablespoons of salsa into each shell. Scatter the crumbled chips over the salsa. Toss the cheese and jalapeño together in a small bowl and top the chips with the cheese mix. Bake until the cheese is bubbly, about 8 minutes.
• Serve the potatoes topped with dollops of sour cream and the remaining salsa and a sprinkling of cilantro.

What ingredients do you need for these skinny potato skins?

• 2 medium russet potatoes (about 8 ounces each), scrubbed
• Nonstick cooking spray
• Salt
• Freshly ground black pepper
• 3/4 cup mild or spicy salsa, such as Pace
• 1 cup (about 1 ounce) coarsely crumbled baked corn chips, such as Guiltless Gourmet
• 1 cup shredded (about 3-1/2 ounces) 50% reduced-fat cheddar cheese, such as Cabot
• 1 tablespoon finely chopped jalapeño pepper (leave the seeds in if you like it hot)
• 1/4 cup reduced-fat sour cream, such as Breakstone’s
• 2 tablespoons chopped fresh cilantro

What are the benefits of eating skinny potato skins?

Skinny potatoes skins are a healthier alternative to the traditional potato skins. By opting for lean proteins and other nutritious ingredients, you can enjoy the same delicious flavor without all of the unhealthy fats. The leftover potato flesh can also be used in other recipes such as mashed potatoes or baked potatoes. Additionally, these skinny potato skins are low-carb and gluten-free, making them a great option for people with dietary restrictions.

What are some variations on skinny potato skins?

There are many different variations that you can make with this Skinny Potato Skins Recipe. For example, if you don’t like jalapeños, you can substitute other vegetables like bell pepper or olives. You can also switch out the salsa for a healthier version such as hummus or guacamole. And if you want to make it meatier, top the potatoes with diced cooked chicken or turkey. The possibilities are endless!

What are some tips for making skinny potato skins?

– Make sure your potatoes are cooked through before attempting to scoop out the flesh.

– Use a light hand when removing the potato flesh; you don’t want to take too much and make the shells too thin.

– If you like extra crunch, add some crumbled bacon or chopped nuts on top of the cheese before baking.

– For a vegetarian version, omit the meat and top with more vegetables like diced red peppers or sliced mushrooms.

– If you want to get creative, switch up the salsa and cheese for different flavors. Try roasted garlic hummus with feta cheese!

– Finally, make sure to serve these potato skins right away for the best flavor and texture. Enjoy!

Is there a way to make skinny potato skins in advance?

Yes, you can partially prepare these skinny potatoes skins ahead of time. You can bake the potato halves until they are slightly golden, about 10 minutes. Allow them to cool, then wrap them in plastic wrap or aluminum foil and refrigerate for up to three days. When you’re ready to complete the dish, just remove the wraps and continue with the recipe as directed.

What are some common mistakes to avoid when making skinny potato skins?

– Baking the potatoes too long: This can cause them to be dry and tough.

– Not draining the salsa completely: Excess liquid can make the potato skins soggy.

– Overstuffing or overloading with ingredients: Too much filling will make it difficult to bake and eat the potato skins.

– Not seasoning the potatoes enough: The salt and pepper will help bring out all of the flavors.

– Not tasting before serving: Always taste your food before you put it on the table, so you can adjust seasoning if necessary.

Skinny potato skins go great with a variety of side dishes. Some delicious options include:

– Roasted vegetables such as broccoli, carrots, and Brussel sprouts.

– A fresh garden salad with vinaigrette dressing.

– A zesty bean dip or guacamole.

– A cold pasta salad with your favorite herbs and veggies.

– Roasted garlic hummus and pita chips.

– Garlic bread or cheesy garlic toast.

What are some other recipes that are perfect for parties or game day?

• Easy Loaded Baked Potato Slices
• Easy and Healthy Air Fryer Mozzarella Sticks
• Easy Delicious Baked Mac and Cheese Bites Appetizer
• Amazing Loaded Ground Beef Sheet Pan Nachos

Yield: 4 servings

Light and Easy Skinny Potato Skins Recipe

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

These skinny potato skins are so great for game day or anytime!

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Ingredients

• 2 medium russet potatoes (about 8 ounces each), scrubbed
• Nonstick cooking spray
• Salt
• Freshly ground black pepper
• 3/4 cup mild or spicy salsa, such as Pace
• 1 cup (about 1 ounce) coarsely crumbled baked corn chips, such as Guiltless Gourmet
• 1 cup shredded (about 3-1/2 ounces) 50% reduced-fat cheddar cheese, such as Cabot
• 1 tablespoon finely chopped jalapeño pepper (leave the seeds in if you like it hot)
• 1/4 cup reduced-fat sour cream, such as Breakstone’s
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat the oven to 475 degrees F. Line a baking sheet with foil, and set it aside.
2. Prick the surface of the potatoes several times with a fork. Microwave the potatoes on high until they are completely cooked through, about 12 minutes, turning them halfway through. Let the potatoes cool until you can handle them.
3. Cut each potato in half lengthwise. Using a small spoon, scoop out and discard (or reserve for another use) the flesh of the potatoes, leaving a very thin wall of flesh — less than 1/4 inch thick — attached to the skin.
4. Put the potato shells on the prepared baking sheet, hollowed side up. Spray them inside and out with cooking spray, and season with salt and pepper to taste. Bake the potato shells until they are golden brown and beginning to crisp, about 10 minutes. If the bottoms of the shells start to brown too much, flip the shells over and continue baking.
5. Spoon 2 tablespoons of salsa into each shell. Scatter the crumbled chips over the salsa. Toss the cheese and jalapeño together in a small bowl and top the chips with the cheese mix. Bake until the cheese is bubbly, about 8 minutes.
6. Serve the potatoes topped with dollops of sour cream and the remaining salsa and a sprinkling of cilantro.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 217Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 11mgSodium 817mgCarbohydrates 28gFiber 3gSugar 3gProtein 12g

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