Comida Kraft
Recipe Box

Cheesy Potato Skins

Cheesy Potato Skins is rated 4.454545454545454 out of 5 by 33.
Prep Time
15
min.
Total Time
43
min.
Servings

16 servings

Scooped-out crispy baked potato skins filled with a cheesy mix of red peppers, green onions and bacon make for a classic hot appetizer or snack.

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What You Need

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Make It

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  • Heat oven to 450°F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut shells crosswise in half. Place, skin-sides down, on baking sheet; brush with butter.
  • Bake 20 to 25 min. or until crisp and golden brown.
  • Fill shells with VELVEETA; continue baking until VELVEETA begins to melt. Top with remaining ingredients.

Substitute

Substitute green peppers for the red peppers.

How to Bake Potatoes

Russet potatoes are the best for baking. Scrub potatoes well, blot dry and rub the skin with a little oil and salt. Prick the skin of the potatoes with a fork so steam can escape. Stand them on end in a muffin tin. Bake at 425ºF for 45 min. to 1 hour or until tender.

How to Use Green Onions

Green onions add a deliciously mild onion flavor to foods. To use them, trim off the roots and remove any wilted, brown or damaged tops, then slice and use as much of the white end and green shoot as you like.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 70
Total fat 3.5g
Saturated fat 2g
Cholesterol 10mg
Sodium 140mg
Carbohydrate 7g
Dietary fiber 1g
Sugars 1g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made these potato skins for the super bowl and they were a big hit. I made these potato skins for the super bowl and they were a big hit. My husband doesn't care for velveeta so I used kraft shredded cheddar cheese on half of them. They were good either way, but I think I liked the cheddar cheese better. Plus it saved time using pre-shredded cheese. I also sprayed them with cooking spray instead of brushing with butter. Can't wait to make them again.
Date published: 2007-02-05
Rated 5 out of 5 by from I altered this recipe a little bit and they turned out delicious....instead of velveeta I used... I altered this recipe a little bit and they turned out delicious....instead of velveeta I used finely shredded cheese, replaced the peppers with small pieces of chopped broccoli, and instead of the green onions I put a little green onion sour cream dip in each skin before putting the toppings in....of course more fatting but :)..
Date published: 2006-03-13
Rated 5 out of 5 by from I brushed the potato skin with butter and rolled it in seasoning salt for added flavor. I brushed the potato skin with butter and rolled it in seasoning salt for added flavor. I added mozzarella cheese with cheddar cheese for extra cheeseiness. And to make the whole recipe easier, I used tasty microwavable bacon. Excellent!
Date published: 2006-01-09
Rated 4 out of 5 by from It was tasty and everyone loved it, but it took me longer to prepare all the ingredients than I had... It was tasty and everyone loved it, but it took me longer to prepare all the ingredients than I had expected so I was frazzled when guests started arriving and I still wasn't finished. Be sure to plan enough time to prepare!
Date published: 2009-02-02
Rated 4 out of 5 by from Great receipe! Great receipe! I made this for a football party and everyone really enjoyed it. I did not use the pepper (as stated in the receipe) and used sour cream instead. I'm making this again tomorrow.
Date published: 2006-01-22
Rated 5 out of 5 by from Excellent! Excellent! As good or better than TGI Fridays. I used Yukon gold potatoes which have a buttery taste and topped it with shredded cheddar and bacon pieces. Yummy.
Date published: 2007-03-16
Rated 5 out of 5 by from I love potato skins at restaurants, so I love the fact that I can make them at home. I love potato skins at restaurants, so I love the fact that I can make them at home. These were perfect and the recipe was very easy to make. Love it!!
Date published: 2007-01-31
Rated 5 out of 5 by from I didn't use the pepper or the onions and I topped them with sour cream. I didn't use the pepper or the onions and I topped them with sour cream. I love the Friday's Potatoe Skins and these are pretty good in comparison.
Date published: 2007-01-17
  • 2016-08-28T10:14CST
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