Cheesy Potato Skins - Kraft Recipes Top
Comida Kraft
Recipe Box

Cheesy Potato Skins

Prep Time
15
min.
Total Time
1
hr.
58
min.
Servings

5 servings

Fill crispy potato skins with a cheesy mix of red peppers, green onions and bacon. These Cheesy Potato Skins make for a classic hot appetizer!

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What You Need

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Make It

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  • Heat oven to 450°F.
  • Cut potatoes lengthwise in half; 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.

Size Wise

Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories.

How to Bake the Potatoes

Baking, or russet, potatoes are the best for baking. Scrub potatoes well, blot dry and rub the skins with a little oil and salt. Prick the skins of the potatoes with a fork so steam can escape. Stand them on ends in muffin pan cups. Bake in 425ºF oven 45 min. to 1 hour or until tender.

Food Facts

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 ends and green shoots as you like.

Substitute

Substitute green peppers for the red peppers.

Servings

  • 5 servings

Nutritional Information

Serving Size 5 servings
AMOUNT PER SERVING
Calories 210
Total fat 10g
Saturated fat 6g
Cholesterol 30mg
Sodium 410mg
Carbohydrate 24g
Dietary fiber 4g
Sugars 3g
Protein 7g
% Daily Value
Vitamin A 10 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 20 %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
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