Recipe by Suzy Griggs
"Hot, crispy, flavorful, and inexpensive way to get two "meals" out of some potatoes. Use the removed potato for salad, seasoned smashed potatoes or fried potatoes pancakes for breakfast tomorrow!"
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salt and pepper to taste
chopped green onions
1 (4 ounce) can
diced green chiles
shredded Cheddar cheese
These were great. My family loved them. The only thing that I did different was I added real bacon bits. It was great. Thanks for the recipe.
Not the best potato skin recipe I've tried. Even though it's obviously not as healthy, to create an authentic crispy skin they really need to be deep fried and then put in the oven.
Not very crisp like 'normal' potato skins
This is really tasty. I used the left-over potato to make baked potato soup. Will serve this again!
Very tasty! I will use more of the diced chilies next time. Otherwise, they were fantastic!
My boyfriend & I loved this recipe! It was generally easy but a little time consuming. The skins came out really good and I would make it again anytime!
I chose this recipe for superbowl sunday because I had a few guests that were vegeterian. I served it with sour cream and salsa and used shredded mexican cheese instead of just cheddar. Everyone seemed to really like them. I WILL make this recipe again.
We weren't thrilled about the tomatoes, but these are definitely healthier than the way we normally make our potato skins with butter, bacon, etc.
* Percent Daily Values are based on a 2,000 calorie diet.
Suzy's Potato Skins
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 79
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