Stuffed Potato Skins

Stuffed Potato Skins Recipe
Oxmoor House
Some people serve these stuffed potato skins at their get-togethers and parties, but with only 55 caleries per wedge, some people keep them all to themselves as a snack. We don't judge.


16 servings (serving size: 1 potato skin and 1 teaspoon dressing)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 1 Hour, 16 Minutes
Other: 30 Minutes

Nutritional Information

Calories 55
Fat 2.7 g
Satfat 1.1 g
Protein 2.5 g
Carbohydrate 4.6 g
Cholesterol 6 mg
Iron 0.3 mg
Sodium 144 mg
Caloriesfromfat 46 %
Fiber 0.3 g
Calcium 52 mg


4 (8-ounce) baking potatoes
3 slices precooked bacon (such as Armour Ready Crisp)
Butter-flavored cooking spray
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup (4 ounces) preshredded reduced-fat colby-Jack cheese
1/3 cup refrigerated light ranch dressing


Preheat oven to 425°.

Pierce potatoes with a fork (do not wrap in foil). Bake potatoes at 425° for 1 hour or until tender. Cool potatoes 30 minutes.

Meanwhile, heat bacon slices according to package directions until crisp; crumble bacon. Set aside.

Cut potatoes lengthwise into 4 wedges. Scoop out as much potato pulp as possible without tearing potato skins. Reserve potato pulp for another use.

Arrange potato skins on a foil-lined baking sheet. Coat both sides of potato skins with cooking spray; sprinkle evenly with pepper and salt. Bake at 425° for 13 minutes or until lightly browned. Sprinkle skins evenly with bacon and cheese; bake an additional 3 minutes or until cheese melts. Serve immediately with dressing.


Oxmoor House Healthy Eating Collection

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note