I love some good pub grub! But I have learned that I don’t have to go to a pub to get it! Taking the things I love to order and remaking them in a healthy way has become FUN!! So I made Healthy Baked Potato Skins for the win!! I’ve included 2 versions of them, but there are many other versions to try.
The baked potatoes
I made basic baked potatoes. 1 hour in a 350° oven will cook a medium-sized potato.
You can also put potatoes in the air fryer and cook at 400 degrees for 30 minutes and then test the potatoes with a knife. If the knife pierces the potato all the way through, it’s done. If not, cook for an additional 5 minutes at a time, testing for doneness every 5 minutes.
I really like to bake mine the day before and let them cool off and put them in the fridge overnight. This not only makes them easier to handle but it “toughens” the skin so that scooping out the inside of the potato has less of a chance of breaking through the skin. Leave a fairly thick layer of potato in the shell so they are stout enough to hold your ingredients. It will also make them easier to transfer from pan to plate if they are a little thicker.
Save the potato you scrape out of the skins for a side-dish later! I like to warm it up and mash it with some Laughing Cow cheese wedges and a little onion and slide it under a broiler. It gets all bubbly and brownish! YUM! I have some information about cheese varieties HERE.
I have an entire post dedicated to potatoes HERE.
How to count just the potato skins
I started figuring out the container counts next and that meant starting with the potatoes. In the name of science, I baked a few extra potatoes so that I could take the scooped-out shell and measure them in my Portion Control Yellow container.
This was my experiment… I cut a couple of the scooped-out halves cut them in half. Then I managed to get 3 of those halves in 1Y. That lets me know what my serving size can be 1 1/2 halves of the finished potato for 1Y. (I didn’t let these go to waste, garlic butter, and parm cheese under the broiler and they were a great little snack!)
Since I have done the math for you, you can leave your potato skins whole and just stuff them.
Version #1 of Healthy Baked Potato Skins
It only takes a few simple enough ingredients baked potatoes, bacon, cheese, onions for 1 version.
Start by partially cooking turkey bacon slices. Only partially cook them because they are going to finish cooking in the oven. Making bacon bits is just about the only way I eat turkey bacon.
Mix that with shredded cheddar cheese and melted butter. I just divided the mixture between the 2 potato halves.
Version #2 Mushroom Swiss
Next up is mushroom and swiss!! I just love these flavors for a burger so I couldn’t help but think of them for these potato skins!! I sautéed 1 cup of mushrooms with a bit of olive oil until they shrunk by about half. To that, I added shredded swiss cheese and stuffed it into my last potato half.
Cooking the Healthy Baked Potato Skins
Baked all of them in a 350° oven for about 15 min. or until all melty looking.
In my NuWave Oven, they take about 12 mins. But I can see inside of it so I just take them out when they get the color I love!
Healthy Baked Potato Skins {21 Day Fix}
Ingredients
Baked Potatoes
- 1 teaspoon olive oil
- 2 medium white potatoes
Cheddar Stuffing for 3 potato halves
- 4 slices turkey bacon, cooked and crumbled
- ⅓ cup cheddar cheese, shredded
- 2 teaspoons butter, melted
Swiss Stuffing for 1 potato half
- ½ cup sauteed sliced mushrooms ( 1 cup raw cooked down)
- ⅓ cup shredded Swiss cheese
- 2 teaspoons butter, melted
Instructions
Baked Potatoes
- Pour olive oil in the palm of your hand, smear the potatoes with it. Bake at 350° for 1 hour.
- Cool completely. Cut in half lengthwise and scoop out the middle of the potato leaving a small amount of potato around the edge of the skin. Place them in a baking dish to fill with stuffing. (Save the scrapings of the potatoes for a different use)
Cheddar Stuffing
- Combine cheddar cheese, crumbled bacon, and melted butter. Stuff the mixture into 2 potato halves.
Swiss Stuffing
- Mix sauteed mushrooms, Swiss cheese, and melted butter. Stuff the mixture into 2 potato halves.
Cook filled potatoes for 1-2 to 15 minutes at 350° till the cheese is melted.
- (if all my ingredients are warm I just put them under the broiler for a few minutes or till my cheese is melted)
21 Day Fix Container Counts: for 1 Potato Skins ⅔Y or 1½ Potato skins for 1Y
- Cheddar Stuffed for 1 potato= ⅔Y, ½B, ⅓R, 1 oil teaspoon
- Swiss Stuffed for 1 potato= ⅔Y, ½G, ½B, 1 oil teaspoon
What can you serve with Healthy Baked Potato Skins?
We love to grill!! So I make these skins ahead of time and just put them in the oven for their final cooking while my Hubby grills steaks. I dress them with a few teaspoons of Greek yogurt like you would use sour cream. I have also made my Mayo Ranch Dressing to drizzle over them too!! Recipe HERE.
Chicken is perfect with these Mushroom Swiss potatoes. Try this good plain air fried chicken recipe HERE.
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