Potato Skins with Cheesy Crusts

Potato Skins with Cheesy Crusts


Getting Started

To Start

  • Preheat Oven to 400 degrees

What You’ll Need

  • 2-4 large Russet or Idaho potatoes (remember 1 potato makes two filled skins)
  • 2 T Butter
  • 1 garlic clove minced real fine or ¼ t garlic powder (adjust to taste)
  • ½ cup cream or milk (warmed)
  • 2 T chopped chives
  • ¼ cup bacon bits (real fried bacon bits work the best)
  • 1/4 cup finely shredded cheddar cheese
  • 1-2 T fresh or dried parsley
  • 1 package Won Ton Wraps



Bake the potatoes (uncovered) till soft- 60-70 minutes in a 400 degree oven
(Or use leftover bake potatoes)


When cool enough to handle; Slice in half and scoop out the centers (warm potatoes scoop easier than cold)
Smash the potatoes with a fork; add the butter, milk or cream and garlic; blend on medium to high speed with an electric mixer till smooth.


Stir in chives and bacon bits; fill skins with the potato mixture.


Spray 2 Won Ton wraps on one side with cooking oil; place each wrap oil side down over the potato like a pie crust; gently press to seal the edges; repeat with the remaining potatoes.


Lightly spray the top with cooking spray and sprinkle with salt; slit tops to vent


Bake at 400 degrees for 12-15 minutes or till light brown on top; remove from oven and top with the cheese
Return to oven and broil for 1-2 minutes till the cheese melts
Top with sour cream and fresh chopped parsley