Baked Potato Skin Recipe: Nacho Baked Potato Skins

If you’ve ever ordered baked potato skins in a restaurant, you know how mouthwatering good they are. Now you don’t have to wait for the restaurant version. Here’s a tasty South of the border baked potato skin recipe that will have you saying – ole!

6 medium baked potatoes
1/4 cup butter, melted
1/4 teaspoon seasoned salt
1/8 teaspoon cayenne pepper
1 cup Monterey Jack cheese (with or without jalapeno peppers), shredded
Toppings (salsa, sour cream, guacamole, chopped fresh tomato, sliced green onion, sliced black olives, fresh cilantro)


Wait until baked potatoes have slightly cooled. Cut potatoes lengthwise into quarter sections. Scoop out the pulp of each quarter section – leave at least 1/4-inch left inside. Refrigerate extra pulp to use later.

Brush both sides of the potato skins with melted butter. Sprinkle the inside of the potato skins with seasoned salt and the cayenne pepper. At this point, if you don’t wish to serve these right away, you can cover them and refrigerate for up to 24 hours.

Preheat broiler.

Place potato skins (skin side up) on an unheated broiler pan or rack. Broil 3 to 4 inches from top of broiler for about 3 minutes. Turn potato skins over (skin side down) and sprinkle with cheese. Broil for another 2 minutes or so. Serve potato skins with toppings of your choice.

=> Baked Potato Skin Recipe: Cheesy Potato Skins

This baked potato skin recipe is for cheese lovers. The baked mashed potato pulp is used to create the delicious filling. Sun dried tomatoes add an earthy flavor.

4 medium baked potatoes
1/2 cup Parmesan cheese, finely shredded
1/2 cup Mozzarella cheese, shredded
1/3 cup sun dried tomatoes in oil, drained and finely chopped
1/4 cup green onion, sliced
1/4 cup sour cream (light or fat free)
2 tablespoons fresh parsley
Salt and ground black pepper


Preheat oven to 375 degrees.

Allow baked potatoes to cool before using. Cut potatoes lengthwise into quarter sections. Scoop out the pulp of each quarter section – leave at least 1/4 inch left inside. Set the extra pulp aside.

Place potato skins (skin side down) on a baking sheet. Sprinkle skins with salt and pepper. Bake for 15 minutes.

In a medium sized bowl, mash up the remaining potato pulp with a potato masher. Mix in the parmesan cheese, mozzarella cheese, dried tomato, green onion, sour cream and parsley.

Spoon mashed potato mixture into each potato shell. Sprinkle ground black pepper on top. Bake 15 minutes or until potato skins are heated all the way through.

=> How to Bake a Potato in the Oven

Russet potatoes are best for baking.

Preheat oven to 425 degrees.

Scrub potatoes with a vegetable brush until clean. Pat dry with paper towels. Prick each potato a few times with a fork. If you want softer skins, rub potatoes with shortening or wrap them inside aluminum foil.

Bake potatoes for 40 to 60 minutes until tender.

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About The Author, Donna Monday
Easy to make – fun to drink