Potato Skins Recipe: Super Bowl Fave Made Healthy?

Sasha Brown-Worsham

Potato skins are the only reason to attend a Super Bowl party, OK, there are usually cool people and beer, too, but the food...  ah, the food.

It is one of only a few nights a year where we throw caution to the wind and pig out watching the pigskin. Potato skins are usually smothered in fattening sour cream, full of bacon and cheese and generally a diet nightmare. But they can also be healthy. They contain a lot of fiber and actually house most of the nutrients in potato, period.

Of course, who are we kidding? Nutrition has very little to do with the love o' the skin. But there is a way to make the unhealthy Super Bowl fave a little bit better. Why not try it and at least have one healthy alternative to offer?

Here are two recipes via The Mayo Clinic and About.com:

Low-Fat Potato Skins:

  • 4 small russet potatoes
  • 1/2 cup reduced-fat shredded cheese
  • Paprika
  • 1/2 cup fat free sour cream
  • 2 scallions, white part only, thinly sliced

Prick potatoes with a fork. Microwave on high for up to 10 minutes, depending on size of potato (or bake for 40-50 minutes in a 425 degree oven).

Allow potatoes to cool.

Cut in half lengthwise. Scoop out flesh, leaving a thin border next to skin. Reserve flesh for another use. Brush potato skins with a little canola oil or lightly spray with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp.

Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly.

Serve with dollops of sour cream and scallions sprinkled on top.


Southwestern Potato Skins:

  • 6 large baking potatoes
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • 1/8 teaspoon Tabasco sauce
  • 6 slices turkey bacon, cooked until crisp, chopped
  • 1 medium tomato, diced
  • 2 tablespoons sliced green onions
  • 1/2 cup shredded cheddar cheese

Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.

Scrub potatoes and prick each several times with a fork. Microwave uncovered on high until tender, about 10 minutes. Remove the potatoes from the microwave and place on a wire rack to cool. When cool to the touch, cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the flesh attached to the skin.

In a small bowl, whisk together the olive oil, chili powder and hot sauce. Brush the olive oil mixture on the insides of the potato skins. Cut each half of the potato skin in half again crosswise. Place the potatoes onto the baking sheet.

In a small bowl gently mix together the turkey bacon, tomato and onions. Fill each potato skin with this mixture and sprinkle each with cheese.

Bake until the cheese is melted and the potato skins are heated through, about 10 minutes. Serve immediately.

Do you try to make healthier alternatives?



Image via zionorbi/Flickr

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