The Best Potato Skins Ever

October 9, 2018

I do not name these potato skins "the best" lightly. I've accidentally done years and years of research on potato skins and many times I've even made them myself. Even though making these little guys is rather simple, there are a few ways you can go wrong in the process.

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Have you ever bit into a potato skin and the first thing you taste is the bland skin? And it's only after a few chews that you finally get some flavor in your mouth? I've experienced it a lot. Nobody wants to eat the skin unless it's perfectly crispy and salty. This is the first thing most important thing that gets your potato skins on the road to being the best.

Since your tongue is what is actually tasting your food, we need to make sure that the layers are perfectly seasoned from bottom to top. This bring us to the next layer- the potato that is still attached to the skin. A lot of times this part is way too thick and since it's still attached, you can't season it all the way through. The solution? Make this area thinner.

Here are the skins looking like little boats. I used a knife to carve out the potato, but you could probably achieve the same results with a spoon. If you use a knife, be careful, pay attention, and cut slowly.

A dollop of zero point ranch makes anything better! Check out that recipe here.

Yield: 8

The Best Potato Skins Ever

prep time: 15 minscook time: 45 minstotal time: 60 mins

ingredients


  • 4 Medium Potatoes
  • 1 Tbs. I Can't Believe It's Not Butter Light Spread
  • 1/4 cup plus 2 Tbs. Shredded Reduced Fat Cheddar Cheese
  • 4 Slices Uncured Bacon, cooked and diced
  • Splash of Almond Milk
  • 1/2 tsp. Paprika
  • Salt and Pepper
  • Olive Oil Cooking Spray

instructions


  1. 1. Preheat the oven to 425.
  2. 2. Cut each potato into four sections.
  3. 3. Scoop out the inside section of each piece so there is only about 1/2 inch of potato left on the skin. Save the scraps.
  4. 4. Spray the potatoes with olive oil spray and sprinkle salt, pepper, and paprika on the top and bottom.
  5. 5. Place the potatoes on a baking sheet and in the oven for 30 minutes.
  6. 6. Place the potato scraps into salted water and bring to a boil for 8-10 minutes, or until fork tender.
  7. 7. Drain potatoes and add 1/4 cup cheese, splash of milk, bacon and season with salt to taste.
  8. 8. Mash the potatoes and other ingredients together.
  9. 9. Spread the mixture onto the inside of the potato skins.
  10. 10. Sprinkle remaining cheese on top of the skins.
  11. 11. Place the skins back in the oven for 10 minutes, and then turn on the broiler for an additional 5 minutes.

NOTES:

Weight Watchers Freestyle Points: 3 Points for 2 pieces

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