Skinny Skins (Baked Potato Skins) Recipe

Name: Skinny Skins (Baked Potato Skins)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small to medium russet potatoes; 6 to 8 chives, white and green, chopped; 1/2 cucumber, diced; 2 stalks celery, diced; 1 pint cherry tomatoes, diced; 8 oz. mushrooms, chopped; 2 Tbs. champagne vinegar (can substitute apple cider or balsamic vinegar); Salt and pepper, to taste; 1/2 cup extra virgin olive oil; 1/2 - 1 cup light sour cream; 1/2 - 1 cup blue cheese crumbles; 6 -8 oz. turkey bacon, cooked and diced (optional)

Servings: persons

6 small to medium russet potatoes
6 to 8 chives, white and green, chopped
1/2 cucumber, diced
2 stalks celery, diced
1 pint cherry tomatoes, diced
8 oz. mushrooms, chopped
2 Tbs. champagne vinegar (can substitute apple cider or balsamic vinegar)
Salt and pepper, to taste
1/2 cup extra virgin olive oil
1/2 - 1 cup light sour cream
1/2 - 1 cup blue cheese crumbles
6 -8 oz. turkey bacon, cooked and diced (optional)

1
Wrap potatoes in aluminum foil and bake at 400 degrees for approximately 45 minutes, or until tender.Let potatoes cool.
2
When cool, cut potatoes in half lengthwise.
3
Use a spoon to scoop out most of the soft center and place in bowl.
4
Set aside.
5
Brush the potato skin halves lightly with olive oil or spray with canola oil and place them flat side down on a baking sheet.
6
Put the skins in the oven at 400 degrees and cook until hot and crunchy, approximately 10-15 minutes.
7
Add cucumber, celery, tomato, mushrooms and 3/4 of the chives to the potatoes.
8
Add olive oil, vinegar, salt and pepper.
9
Toss well.
10
Pull the potato skins out of the oven.
11
Fill each potato skin with the potato salad mixture.
12
Top each with a dollop of sour cream, blue cheese crumbles, turkey bacon (if using), remaining chives and a grind of black pepper.
13
Serve immediately.

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kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 small to medium russet potatoes, 6 to 8 chives, white and green, chopped, 1/2 cucumber, diced, 2 stalks celery, diced, and more.

Yes, Skinny Skins (Baked Potato Skins) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Skinny Skins (Baked Potato Skins)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions