Not from a Box Potato Skins

by Michele Pesula Kuegler | November 4th, 2008 | Appetizers, Recipes

At our house, almost all of the family members are fans of Sunday football.  However, that doesn’t mean that Sunday afternoon is spent watching every game.  In fact, the only reason the kids are fans of football is that it is our day for eating munchies.

Being foodies, my husband and I prefer to make the appetizers that we will be eating.  Sometimes he and I choose a theme and all of the dishes to go with it.  Other times we ask each child to pick a favorite snack for us to make.

This past weekend, our 11 year old daughter requested potato skins.  Like many kids, she is an “out of the box” sort of eater.  If it comes from a box (e.g. chicken nuggets, french fries, ramen), she will like it.  However, she has come to realize that cooking is a strength of mine.  So, when I told her that I would be making homemade potato skins, she didn’t mind.  Phew!

Of course, the real test would be when she ate them.  I must have passed with flying colors, as she ate a bunch and was pleased with the snack.  I have now added this recipe to my list of kid pleasers.

Not from a Box Potato Skins


  1. 4 Russet potatoes
  2. 1 Tb. butter
  3. shredded mozzarella or cheddar cheese
  4. 3 strips bacon, cooked until crunchy and then crumbled
  5. sour cream
  1. Preheat oven to 400.
  2. Wash and dry potatoes.
  3. Pierce multiple times with a fork, and bake for 1 hour, or until center is tender when tested with a fork.
  4. Allow potatoes to cool for 15 minutes.
  5. Cut potatoes lengthwise into fourths.
  6. Using a spoon, scoop out the filling from each fourth, leaving a thin layer on the skin. (Save filling in a resealable container to be used for mashed potatoes.)
  7. Melt butter in a microwave, approximately 15 seconds.
  8. Using a pastry brush, brush butter onto the skin side of the potato wedge, and place wedge skin side down on a cookie sheet.
  9. Brush top side of potato wedge with butter.
  10. Repeat for all potato wedges.
  11. Sprinkle cheese and bacon on each potato wedge.
  12. Place baking sheet in oven, and bake for 10-15 minutes, or until cheese is melted.
  1. Serve immediately with sour cream as a garnish, if desired.
Think Tasty

  1. Dianne says:

    sounds delicious and easy to do – will definitely be making these skins

  2. Kim says:

    We are football fans and I am always looking for new “munchies” to make. I love potato skins and sometimes when we order out I will just have them for dinner! I will try your recipe. Thanks.

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