Best Protein Packed Potato Skins Recipes

AIR FRYER POTATO SKINS

Steps:

• Place potato skins in one row in an air fryer basket. Spray them with oil. Air fry for 5 minutes at 360°F.
• Top each potato skin with a generous handful of cheddar cheese.
• Sprinkle with bacon bits. Air fry for 5 more minutes or until they are golden brown and the cheese is gooey and melted.
• Top with green onions, sour cream and/or salsa.

EASY POTATO SKIN RECIPE {LOW CALORIE}

Steps:

• Preheat oven to 450° and line a baking sheet with parchment paper.
• In a skillet over medium heat, cook the bacon until just crispy, about 5 minutes on each side. (It will crisp up more in the oven later) Move to a paper towel lined plate to cool.
• Cut the potatoes in half and use a spoon to scoop out 1/3 of the flesh of each potato half. (You can discard or save for other recipes like mashed potatoes).
• Spray the potatoes with olive oil on all sides and sprinkle lightly with salt and pepper. Place cut side up on the prepared baking sheet.
• Bake for 10 minutes, flip the potatoes and bake for an additional 10 minutes.
• Meanwhile chop up the bacon, shred the cheese, and slice the onions.
• Remove the potatoes from the oven, flip to skin side down, and top each with cheese and bacon. Broil for 2-3 minutes until the cheese is melted.
• Take the potatoes out of the oven, top each with a dollop of Greek yogurt and a sprinkling of green onions.
• Serve hot with your favorite hot sauce and more Greek yogurt in place of sour cream (it tastes the same!)

HOMEMADE POTATO SKINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
• Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
• Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
• Add a dollop of sour cream to each skin and sprinkle with green onions.

PROTEIN-PACKED POTATO SKINS

Steps:

• Heat oven to 425°F. Pierce potatoes with fork. Bake about 1 hour or until tender. Cool 30 minutes.
• Cut each potato lengthwise in half; carefully scoop out potato pulp, leaving 1/4-inch shells. (Save potato pulp for another use.) Place potato shells, skin sides down, on cookie sheet. Spray potato shells with cooking spray. Divide beans among potato skins; sprinkle with cheese.
• Bake about 10 minutes or until cheese is melted.
• Serve potato skins with sour cream. Sprinkle with green onions.