There are so many good potato skin recipes but these ‘packed’ skins have always been a big hit with their twice baked style filling. Just be careful because you might get ‘rushed’ when going in for one of these.


  • 4 Idaho (russet) potatoes
  • 2 tbsp parmesan cheese, shredded
  • 2 tbsp romano cheese, shredded
  • 1/4 cup mozzarella cheese, shredded
  • 1/4 cup plus 2 tbsp low fat sour cream (I like Organic Valley)
  • 3 sun dried tomatoes in oil, finely chopped
  • 2 tsp oil from sun dried tomatoes (optional, I like the added flavor) Make sure you check the label - there shouldn’t be anything more than oil, salt, herbs and sometimes vinegar
  • 2 tbsp fresh parsley, chopped
  • 2 - 3 green onions (scallions), finely sliced
  • sea salt and pepper, to taste


  1. Preheat oven to 350 degrees.
  2. Bake potatoes until tender and let cool slightly.

    Scoop potato pulp from the skin leaving about 1/4 inch

  3. Cut each potato in quarters and scoop out the inside, leaving about 1/4 inch of potato flesh on each skin.

    Baked skins

  4. Place the skins on a baking sheet, add salt and pepper to taste. Bake 15 minutes or until turning crispy and brown.
  5. While the skins are baking take 1 cup of the potato pulp and mash it with a potato masher or pulse in a food processor.
  6. Stir in the cheeses, 1/4 cup sour cream and oil (if using) until mixed.
  7. Fold in the green onions (reserve a few for a garnish), tomatoes and parsley.
  8. You can add additional salt and pepper here but, I find the salty parmesan and romano cheese provide enough.
  9. After the skins have baked, divide the mixture evenly among them, pressing it slightly into the skins.

    Bake filled skins until the cheese is melting and slightly browned

  10. Bake another 15 - 20 minutes. Top with the remaining sour cream and green onions.

Nutritional Info:

Makes 8 servings.

Serving size 2 potato skins.

Nutrients per serving:  Calories: 121, Cal. from Fat: 19, Total Fat: 2g, Sat. Fat: 1g, Carbs: 20.5g, Fiber: 1.5g, Sugars: 1.5g, Protein: 5.5g, Sodium: 118mg, Chol: 9mg


Any leftover potato skins (not likely to happen but just in case!) can be store in an airtight container in the fridge and reheated in the oven or microwave.

Related Posts Plugin for WordPress, Blogger...


  1. Sabrina says:

    These look amazing! I can’t wait to try them! I am a big fan of the clean eating diet!

    • Kristy says:

      Thanks Sabrina. So many people think you have to give up everything that tastes good when you eat clean but that’s just completely untrue. Eating clean tastes even better because you can actually taste the food and not just fat, sugar, salt and chemicals. Let us know how you like them.~Kristy

  2. Liz says:

    Yum…these must be packed full of flavor!!! Thanks for the great recipe…

    • Kristy says:

      Thanks for checking them out Liz. The 3 cheese combination is a perfect chord of salty, nutty and gooey. I hope you enjoy them~Kristy

  3. Brittany says:

    Yum! Those look delish!

  4. Tiffany says:

    Finally!!!! Skins that I can eat! (aka without a bunch of bacon in them!)

    • Kristy says:

      These skins really are a treat for me too since I don’t eat meat and they really don’t need any they are so flavorful. Enjoy!~Kristy


Leave a Comment