Cheesy Baked Potato Skins with Herb Dip
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1 Hr 52 Min
Prep : 30 Min Cook: 1 Hr 22 Min
These cheesy baked potato skins are the perfect appetizer. Baked potato skins loaded with melted cheese and served with an herb dip - what's not to love?
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
4 baking potatoes, (2 lb./900 g)
2
2 Tbsp. olive oil, divided
3
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
4
3/4 cup sour cream
5
2 green onions, thinly sliced
6
1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
7
2 tsp. black pepper
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How do I make it ?
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Step 1
Heat oven to 400º F. Step 2
Prick potatoes, rub with olive oil; bake for 50 to 60 min. or until potatoes are cooked through. Cool slightly. Remove from oven, cut in half and using a spoon carefully scoop out the insides, leaving about 1/4-inch of potato on the interior skin. Reserve the scooped out potato for another use. Cut each half into wedges. Step 3
Meanwhile mix cream cheese, sour cream and green onions. Refrigerate until ready to serve with potatoes. Step 4
Increase oven temperature to 450º F. Brush remaining oil all over potato skins. Place on a baking rack in baking pan. Cook 20 min. on each side turning halfway through cooking. Remove from oven and cool until easy to handle. Step 5
Arrange potato skin-side down on rack. Sprinkle with cheese and black pepper. Return to oven and broil 2 to 3 min. or until cheese is bubbly. Serve with cream cheese dip. Kraft Kitchen Tips!
How to Bake Potatoes
Scrub potatoes well and blot dry. Prick the skin of the potatoes with a fork so steam can escape. Bake at 425ºF for 45 min. to 1 hour or until tender.
Nutrition
Calories
460
Calories From Fat
0
% Daily Value
Fat 26 g
Saturated fat 13 g
65 %
Cholesterol 60 mg
Sodium 340 mg
14 %
Carbohydrate 43 g
Fibre 5 g
Sugars 4 g
Protein 14 g
Vitamin A
20 %
Vitamin C
25 %
Calcium
25 %
Iron
15 %
Servings
4 servings, 1/4 recipe (111 g) and 2 Tbsp. (30 mL) dip each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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