Potato Skins


Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with olive oil and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes.

Top with your favorite toppings:

  • cooked bacon, crumbled
  • green onions, slivered
  • Daiya Cheese (Cheddar, Mozzerella or new Pepper Jack) www.daiyafoods.com
Variations on Toppings:
  • For Maple Bacon Skins, top with Apple butter, crisp bacon and maple syrup on Daiya covered skins
  • For Southwestern Skins - top with Salsa, pickled jalapenos, chopped scallions and cilantro, and Daiya Pepper Jack cheese. Add guacamole before serving.
  • For Chili skins, top with chili, kidney beans, chopped onion and cheddar Daiya.
  • For BBQ skins, top with Pulled pork or chicken, barbecue sauce, sliced scallions and Daiya cheese.


Potato Skins - GFCFSF