Tested till perfect Baked Potato Skins
Baked Potato Skins
Photography by Matthew Kimura

Baked Potato Skins

At any weekend get-together, this favourite pub grub will be welcome. Set the skins out with fresh toppings so your guests can personalize their own.

By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 6 6large baking potatobaking potatoes, (about 4 lb/2 kg)
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupCheddar cheese, Swiss or Asiago cheese


  • 8 slices 8slicesbacon, cooked and crumbled
  • 4 4plum tomatoplum tomatoes, chopped
  • 3 3green oniongreen onions, chopped
  • 1/2 cup 1/2cupchopped oil packed sun dried tomatoes
  • 1/2 cup 1/2cuppesto or chopped pitted olives
  • 1/2 cup 1/2cuplight sour cream
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Scrub potatoes; prick several times with fork. Bake in 450°F (230°C) oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)

Cut lengthwise in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls (reserve flesh for another use, such as soup or mashed potatoes). Cut each half lengthwise in half. Arrange, cut side up, on rimmed baking sheet; sprinkle with salt and pepper, then cheese. Bake in 450°F (230°C) oven until cheese is melted, about 10 minutes.

Toppings: Place bacon, plum tomatoes, onions, sun-dried tomatoes, pesto and sour cream in separate small bowls for guests to sprinkle onto potato skins.

Nutritional Information Per serving: about

cal 312 pro 11g total fat 16g sat. fat 7g
carb 33g fibre 5g chol 28mg sodium 454mg

% RDI:

calcium 18 iron 24 vit A 11 vit C 45
folate 13
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