Prep: 15 Mins Cook: 75 Mins

Potato Skins


  • 4 baking potatoes
  • 1 tablespoon vegetable oil
  • 1/4 cup butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 2/3 cups grated cheddar cheese
  • 1 cup sour cream
  • 1 cup ORTEGA Salsa - Thick & Chunky (Medium)


Preheat oven to 400°F.

Scrub potatoes and rub lightly with oil. Pierce several times with a fork before baking. Bake in oven for approximately 60 minutes or until potatoes are done in the center. Set potatoes aside to cool.

After removing potatoes from oven reset oven for 425°F.

When potatoes have cooled cut the them in half and scoop out the center leaving a 1/4-inch shell. Then cut the shells in half again to create two or three strips.

In a bowl combine melted butter, garlic powder, paprika and pepper. Mix well. Brush onto both sides of the potato strips and sprinkle with cheddar cheese. Arrange on an aluminum foil lined baking sheet and bake, skin-side down for 15 minutes more or until cheese has melted.

Serve with sour cream and salsa.
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