Potato Skins 3 Ways

Potato Skins 3 Ways

Enjoy three delicious ways to embellish crispy baked potato skins for your next game-day get together.

By: Jackie Bruchez

It’s peak football season! This year, instead of just serving bacon and cheddar cheese potato skins, jazz it up with some of our new and improved versions. Learn to create crispy shells and three inspiring fillings to score a touchdown with your game-day food. Plus, find creative uses for the leftover potato scraps.

Step 1: Make Skins Crispy


  1. Preheat your oven to 200 C (400 F)
  2. Scrub potatoes and carefully pierce several times with a fork or sharp knife
  3. Rub potatoes with olive oil
  4. Bake on a foil-lined cookie sheet for about 50 minutes
  5. Allow potatoes to cool enough to touch
  6. Once cool, slice each potato in half lengthwise
  7. Using a spoon, scoop out the flesh, leaving about a little more than half a centimetre (1/4 inch) intact, and then set the flesh aside and choose one of the three yummy fillings below

Once the skins are stuffed, melt 125 millilitres (1/2 cup) of butter and baste the skins. Set your broiler to high. Place filled skins on the foil-lined cookie sheet and broil for about 4-5 minutes.

Step 2: Add Your Filling of Choice

Brunch Potato Skins
If you’re watching an early afternoon game, make brunch-appropriate potato skins.

225 grams (8 ounces) ham
5 eggs
250 millilitres (1 cup) cheddar cheese
French onion dip


  1. Chop ham into small pieces
  2. In a bowl, whisk together 5 eggs, chopped ham and 250 millilitres (1 cup) of cheese
  3. Add this mixture to the skins and broil them on high for about 5 minutes, and then top them with French onion dip

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Southwestern Style Potato Skins
Travel southwest of the border with this delicious and hearty topping.

1 jalapeno pepper, chopped
1 can black beans
1 can corn
Mexican-style shredded cheese
Cilantro, chopped


  1. In a bowl, combine the jalapeno, and drained black beans and corn
  2. Mix well
  3. Ladle corn mixture into the skins
  4. Sprinkle a bit of Mexican-style shredded cheese and broil them to a crisp for about 4-5 minutes
  5. Top with guacamole and cilantro, and then serve spicy salsa for a dipping sauce

Sweet-Potato Skins
Surprise your guests with a fun dessert sweet potato skin.

Sweet potatoes
Brown sugar
250 millilitres (1 cup) pecans
125 millilitres (1/2 cup) raisins
Whipped cream


  1. Fill skins with a sprinkle of brown sugar, pecans, and raisins
  2. Crisp under broiler
  3. Serve these with some whipped cream as a dipping sauce

Three Creative Uses for Potato Scraps
Don’t throw away that potato flesh. Use our ideas to make the most of it.

  1. Make some delicious mashed potatoes.
  2. Use them in your cinnamon rolls! Mix a small amount into your dough. The mashed potatoes add a ton of moisture and create a light-and-airy baked roll. No one will have any idea that there are potatoes in their cinnamon rolls!
  3. Add 1 cup of the sweet potato flesh to pasta for a mac ‘n’ cheese dish. They won’t be able to detect it and will completely fool your kids into eating sweet potatoes. This is a great way to make the mac ‘n’ cheese creamier.

Jackie is a wife and mother of three living in Solana Beach, Calif. She is the author of the food blog The Seaside Baker, which focuses on delicious baked desserts and the occasional savoury dish. Jackie loves to travel and is currently working on a cookbook that features West Coast farmers and cuisine.

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