With just a little bit of creativity, you can create great-tasting potato skins at home and skip the unhealthy 1,200-plus calories that some of those versions contain. And if you’re watching your carbs, my streamlined version has only about one-fourth the carbohydrates of those made in a restaurant. The flavor is as satisfying as a fully loaded baked potato, but so much healthier.
This dish will be a winner, anytime. I guarantee it!
- 4 medium Russet potatoes, scrubbed clean
- Grape seed oil in spray container*
- Unrefined salt
- Freshly ground pepper
- 4 teaspoons Reggiano or Parmesan cheese, grated
- 1 cup reduced-fat sharp cheddar cheese or cheese substitute
- ¼ cup diced ham
- ⅓ cup scallions, chopped
- Preheat oven to 425 degrees. Spray potato skins with grape seed oil and arrange on a baking sheet. Poke holes in potato skins with a fork, then bake until soft, about one hour. Remove from oven and allow potatoes to cool to the point where they can be handled.
- Cut potatoes in half lengthwise and remove all but ¼ to ½ inch of flesh. Spray inside of potato skins with more grape seed oil, and then sprinkle on a bit of salt and pepper, and top with half the Reggiano or Parmesan cheese.
- Place the skins back on the baking sheet and return them to the oven for about 5 minutes or until the cheese turns a pale golden brown.
- Remove skins from oven, add 2 tablespoons of cheddar cheese to each. Divide diced ham and scallions into four roughly equal portions and place in potato skins on top of cheddar. Bake for an extra 4 minutes or so, until the cheddar cheese melts.
- Remove from oven, allow to cool for a couple of minutes, and serve.