Add Homemade Potato Skins to Your Super Bowl Party Menu

These potatoes make a great side dish and an even better appetizer. (Blaine Moats/TNS)

Serve these crispy baked potato skins as a side or cut them into 1-inch pieces and serve as an appetizer. Refrigerate or freeze the potato flesh to make mashed potatoes another night.

Cheesy Baked Potato Skins

Active Time: 40 minutes Total Time: 40 minutes

Serves 8

• 4 large russet potatoes (about 3 pounds), scrubbed
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 cup shredded cheddar cheese
• Sour cream, chives, and/or crumbled cooked bacon for garnish

Prick potatoes several times with a fork. Place on a microwave-safe plate and microwave on high for 5 minutes. Carefully turn the potatoes and continue microwaving until soft, 8 to 10 minutes more.

Meanwhile, preheat the broiler to high. Coat a large, rimmed baking sheet with foil.

Cut the potatoes in half lengthwise and, leaving a 1/4-inch border, scoop out the insides (save for another use). Brush both sides of the potato skins with oil and sprinkle with salt and pepper. Place on the prepared pan.

Broil the potato skins, turning occasionally, until starting to crisp, 8 to 10 minutes. Turn skin-side down and top each with 1 tablespoon cheese. Broil until the cheese is melted, 1 to 2 minutes more. Serve the potato skins topped with sour cream, chives, and/or bacon, if desired.

Recipe nutrition per serving: 141 Calories, Total Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 7 mg, Carbohydrates: 19 g, Fiber: 1 g, Total Sugars: 1 g, Protein: 4 g, Sodium: 197 mg, Potassium: 435 mg, Iron: 1 mg, Folate: 16 mcg, Calcium: 64 mg, Vitamin A: 89 IU, Vitamin C: 6 mg.

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