Our Macro-Friendly Loaded Potato Skins are perfect for your game-day snack spread. At just 100 calories per serving, this is the kind of appetizer that you can enjoy while still hitting your macros and fueling your body with a nice balance of protein, carbs, and fats.
3 Reasons Why You'll Love This Recipe
- Lower calorie appetizer option. We scoop out the insides of our potatoes to reduce the overall volume and keep the calories lower so that you can enjoy this classic appetizer guilt-free!
- Crispy texture. There's something so satisfying about a perfectly crispy potato! We oven-bake our potatoes to crispy perfection.
- Always a crowd pleaser. No matter what type of party, event, or occasion has you needing easy appetizers, potato skins are always a hit and no one will complain about the lack of extra potato in these…in fact, by eliminating the extra fluff, you're left with more crispy, french-fry like potatoes to enjoy.
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“FHM Loaded Potato Skins”
Macro-Friendly Loaded Potato Skins
Indulge in a classic appetizer with a twist—loaded potato skins. These crispy and savory delights are a crowd-pleaser, perfect for gatherings, game days, or simply when you're craving a delicious snack. With a combination of crispy potato skins, melted cheese, and savory bacon, this recipe is sure to satisfy!
Equipment
- 1 Large baking sheet
- 1 Fork
- 1 Knife and cutting board
- measuring spoons
Ingredients
- 4 medium Russet potatoes
- 1 tbsp Olive oil (for brushing)
- Salt & pepper to taste
- 1/2 cup Shredded cheddar cheese
- 1/4 cup Bacon bits
- 2 tbsp Chopped green onions (green parts only)
Instructions
- Preheat the oven to 400°F.
- Scrub the potatoes and pat them dry. Using a fork, poke a few holes in each potato to allow steam to escape during baking.
- Place the potatoes directly on the oven rack and bake for about 45-50 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are cooked, remove them from the oven and let them cool slightly. Reduce the oven temperature to 375°F.
- Cut the potatoes in half lengthwise and scoop out the insides, leaving a thin layer of potato on the skins. Reserve the scooped-out potato for another use.
- Brush the potato skins with olive oil and sprinkle with salt and pepper. Place the skins on a baking sheet and bake for an additional 10-15 minutes, or until they are crispy and golden.
- Once the potato skins are done baking, remove them from the oven and fill each skin with the cheese and bacon bits.
- Return the skins to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped green onions. Serve the loaded potato skins warm. Enjoy!
Notes
Get creative with your toppings! In addition to cheese and bacon, consider adding sour cream, chives, diced jalapeños, or even chili for a unique twist.
Don't waste the scooped-out potato insides. You can use them in other recipes, like mashed potatoes or potato soup.
If you have leftovers, you can reheat the potato skins in the oven at 350°F for about 10-15 minutes or until they are heated through and regain their crispiness.
Nutrition
Calories: 101kcalCarbohydrates: 14gProtein: 3gFat: 4g
Tried this recipe?Let us know how it was!
