Garlicky and Cheesy Crispy Potato Skins

Garlicky and Cheesy Crispy Potato Skins topped with a delicious mixture of potatoes, three cheeses, sour cream, crushed croutons and green onions.

Okay. I’m probably pushing the limits here. Can we just get it out of the way? I know. I posted a potato recipe about 10 minutes ago. I know. BUT, potatoes are in, maaaaayon. They’re the it thing this season. And, they were on sale.

Three 5-lb. bags for 4$. Cha-ching! Now that I wrote that, I feel bad for the potato farmer… 

But then I went to Target and spent 20 times more than I saved at the grocery store a few minutes earlier. Meh. 

You know. I can seriously live on appetizers. One of the best things about end-of-football-season is … that it’s almost over ;-), and the next best thing is all the love and creativity we pour into the appetizers that we will serve on the last game-day. What’s better is that we can load up on the carbs that day and it’s actually ay-okay! It’s like a calorie-free night! Well, it is in my book.

If there’s one thing that I’m craving during this crazy-freezing polar vortex, (besides lots of wine), it is starchy, carby, load-me-up food. This Loaded Baked Potato Casserole made it to the dinner table thrice in 2 weeks. And my recipe for Macedonian Moussaka was last night’s dinner. With a large side of Feta Cheese Pastry. OH my YUM!

I’m thinking soup and salad should be dinner for the next 10 days. Should … key word.

I’m not sure if I can fully convey just how much I love these potatoes! They’re crispy. Like, real crispy! Baking them 3 times will do that. Adding croutons in the mixture will also add to the crunch. I wasn’t sure what cheese to go with so I added all three… buhlieve me, noone ever complains about “too much cheese”. Never. And noone.

I swear (just a little) I’ll give you a break on the potato recipes after this.

P.S. DA BEARS!!

P.S.S. At least the Cheeseheads aren’t heading to the Super Bowl, either! 😉

ENJOY!

Garlicky Cheesy Crispy Potato Skins

Katerina | Diethood

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Servings : 10

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Prep Time 15 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 30 mins

Ingredients

  

1x2x3x

• ▢ 4 russet potatoes
• ▢ salt and fresh ground pepper , to taste
• ▢ 1/3 cup sour cream
• ▢ 3 green onions , thinly sliced, white parts only
• ▢ 3 tablespoons fresh parsley
• ▢ 1/4 cup shredded cheddar cheese
• ▢ 1/4 cup shredded parmesan cheese
• ▢ 1/3 cup shredded part-skim mozzarella cheese
• ▢ 2 cups garlic croutons , crushed, divided

Instructions

 

• Preheat oven to 375.
• Line baking sheet with foil.
• Place potatoes on baking sheet and bake for 45 minutes.
• Remove from oven and let cool.
• Cut each potato in half and scoop out the flesh into a bowl.
• Leave about 1/4-inch of potato flesh in each half.
• Cut the halved-potatoes in half so you have 16 wedges.
• Place back on baking sheet and season with salt and pepper.
• Bake for 15 minutes.
• In the meantime prepare the potato mixture.
• Mash potato with a potato masher or with the back of a fork.
• Combine mashed potatoes, sour cream, green onions, parsley, cheeses and 1 cup crushed croutons; mix until well combined.
• Divide the mixture evenly among the potato skins, pressing into the skins.
• Sprinkle with the remaining crushed croutons.
• Bake for 15 minutes.
• Serve.

Nutrition

Calories: 129 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 1 g | Cholesterol: 9 mg | Sodium: 132 mg | Potassium: 390 mg | Fiber: 1 g | Sugar: 0 g | Vitamin A: 225 IU | Vitamin C: 7.1 mg | Calcium: 97 mg | Iron: 1.1 mg | Net Carbs: 19 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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