Mitchell's Loaded Baked Potato Skins

Kids are used to seeing these with nothing more than bacon and cheese on top. But pepperoni and salsa are two zingy flavors that kids will like because they've had them at the drive-in lots of times - but never this tasty.


8 servings (serving size: 1 shell)

Recipe from

Cooking Light

Nutritional Information

Calories 124
Caloriesfromfat 30 %
Fat 4.2 g
Satfat 1.7 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 8.7 g
Carbohydrate 12.8 g
Fiber 1.1 g
Cholesterol 21 mg
Iron 0.8 mg
Sodium 395 mg
Calcium 141 mg


4 medium baking potatoes (about 2 pounds)
Cooking spray
3/4 cup chopped turkey pepperoni (about 3 ounces)
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free sour cream
1/2 cup chopped green onions
1/3 cup chopped black olives
1/4 cup bottled salsa


Preheat oven to 425º.

Bake potatoes at 425º for 1 hour or until done; cool slightly.

Cut each potato in half lenghtwise, scoop out pulp, leaving a 1/4-inch-thick shell. Reserve potato pulp for another use. Place potato shells on baking sheet; spray inside of shells with cooking spray. Bake at 425º for 8 minutes or until crisp. Divide pepperoni and cheese evenly among potato shells. Bake at 425º for 5 minutes or until cheese melts. Top each shell with 1 tablespoon sour cream, 1 tablespoon onions, 2 teaspoons olives, and 1 1/2 teaspoons salsa.