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Delicious and Healthy Loaded Potato Skins

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Delicious and Healthy Loaded Potato SkinsThese Delicious and Healthy Loaded Potato Skins are made with better ingredients and are a great way to enjoy your favorite snack.

To kick off the whole “healthy eating” party I am having on this blog, I decided that posting a favorite recipe with healthier/less fat alternative ingredients would be a good way to start.

I have been trying to do that more and more. Show you healthier ways to make traditional or classic recipes. 

Potato skins are still loaded with carbs, but with a few tweaks you can make a few changes to make them a little bit better.

My goal is to show you that you can still eat favorites, but change how you eat them.

I want to show you how to control your portions and choose healthier/lower fat ingredients.

This should help a lot!

Delicious and Healthy Loaded Potato Skins Recipe
(printable recipe below)

Baked – not Fried. But equally as awesome!! Trust me! They are so good! 

If you try them, let me know what you think. If you do something differently, please share.’

If you can think of other ways to prepare them, and keep them nice and healthy or at least healthier, please let me know! 

Extra note: For the record, normal Fried Potato Skins are about 40 grams of fat. If you make them the way this recipe suggests – you will be sitting at roughly about 7 grams of fat. Pretty awesome! (oh and calories are cut by about 300!)

Delicious and Healthy Loaded Potato Skins

Delicious and Healthy Loaded Potato Skins

Yield: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These Delicious and Healthy Loaded Potato Skins are made with better ingredients and are a great way to enjoy your favorite snack.

Ingredients

  • 2 med. russet potatoes, scrubbed clean
  • salt, pepper and/or seasonings of your choice
  • 1 ½ c. shredded reduced fat cheese of your choice, shred it yourself, it’s better!!
  • ¼ c. bacon, torn into small pieces
  • ¼ c. reduced fat sour cream
  • 2 Tbs. chopped fresh chives

Instructions

  1. Preheat your oven to 475 degrees.
  2. Scrub your potatoes until clean and allow to dry somewhat. Prick the surface of the potatoes with a fork several times all around. Place on a plate in the microwave and cook on high for about 10-12 minutes or until completely cooked all the way through.
  3. Allow the potatoes to cool until you can handle them.
  4. Line a baking sheet with foil.
  5. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh of the potato. (save for homemade mashed potatoes!) Be sure and leave some potato lining the shell of the potato skin.
  6. Set the potato skins onto the baking sheet. Spray them all over (inside and the outside) with nonstick cooking spray. Season them (inside and outside) with salt and pepper, or other seasoning. Bake the potato skins for about 10 minutes until they are golden brown and beginning to get crisp.
  7. Remove from oven. Fill the skins with cheese (divide among the skins). Sprinkle the bacon over the top. Place the pan back into the oven for approximately 8 minutes or until the cheese is bubbly. (watch this so the cheese doesn’t burn).
  8. Serve with a nice dollop of sour cream on the top and sprinkled with chives.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

For more fun skinnier versions of some classic things, try these:

Skinny Baked Beignets

Skinny Baked Beignets

Skinny Chicken Cordon Bleu Pasta

Skinny Chicken Cordon Bleu Pasta

Skinny Avocado Egg Salad Wraps

Skinny Avocado Egg Salad Wraps

 

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dazzyD

Friday 24th of August 2018

These skins were really great. Saved from Sunday night's baked potatoes, I substituted white cheddar cheese, choppen uncured pork, creme fraiche and green onions from the garden. Made a quick weeknight dinner with salad and fresh fruit. I would certainly serve these as appetizers on game days. Thanks for the post.

David

Friday 3rd of February 2017

Can the potatoes be boiled instead of the microwave?

Nicole Cook

Saturday 4th of February 2017

Can't see what harm that would actually do. As long as you boiled them down to be soft enough, but didn't boil them enough to fall apart which can happen easily. Let me know how they turn out!

SDBanannie

Thursday 7th of February 2013

Try Non-Fat Greek yogurt instead of Sour Cream. Tastes almost the same and gives you some additional protein. Can't wait to try this one out tonight.

Thanks!

April @ Angel's Homestead

Saturday 2nd of February 2013

These look delicious Nicole. I'd love it if you would share these at my Saturday Spotlight linky party. :)

http://angelshomestead.com/saturday-spotlight-2-features/

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