You don't need to leave the house to get restaurant-style cheesy baked potato skins! These are a cinch to make—and super with onion dip.
What You Need
Original recipe yields 16 servings
4 baking potato es (2 lb.)
2 Tbsp. olive oil, divided
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 green onions, thinly sliced
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/2 tsp. black pepper
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Let's Make It
Heat oven to 425ºF.
Brush potatoes with 1 Tbsp. oil. Prick potatoes with fork. Bake 50 to 60 min. or until potatoes are tender. Cool slightly. Meanwhile, mix cream cheese spread, sour cream and onions; refrigerate until ready to serve.
Increase oven temperature to 450ºF. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut each shell lengthwise into 4 wedges. Place potato wedges in foil-covered shallow baking pan; brush with remaining oil.
Bake 40 min., stirring halfway through baking. Cool slightly.
Heat broiler. Arrange potato wedges, skin sides down, on broiler pan. Sprinkle with shredded cheese and pepper.
Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted. Serve with cream cheese mixture.
Enjoy eating appetizers at a social occasion, but be mindful of portion size so you don't overdo it on calories.
For an easy side dish, stir a couple of spoonfuls of PHILADELPHIA Cream Cheese Spread and 1 to 2 Tbsp. milk into hot potato centers; mash with fork.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 potato skins and about 1 Tbsp. dip each
* 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.