Crisp Garlic Potato Skins

READY IN: 8hrs 20mins
Recipe by Millereg

Yummy low-fat, low-sodium appetizer.

Top Review by afghanmom

Very yummy recipe. I had some left-over crumbled bacon and mixed it in with the tomatoes. A great way to use those summer tomatoes.

Ingredients Nutrition


  1. One day or several hours ahead, prick potatoes with a fork.
  2. Bake in a 425° F oven for 40 to 50 minutes or till tender; cool, wrap and store in refrigerator.
  3. At serving time, cut baking potatoes into quarters.
  4. Scoop out the insides (reserve for another use), leaving ½-inch thick shells.
  5. Lightly brush both sides of potato skins with olive oil.
  6. Place, cut side up, on a large baking sheet.
  7. Bake at 425° F for about 15 minutes or until they are crisp.
  8. Meanwhile, in a small bowl combine the chopped tomatoes, basil, and garlic powder; spoon some of the tomato mixture into each potato quarter.
  9. Sprinkle with Parmesan cheese, and bake for 2 to 3 minutes longer until heated through.

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