Cheesy Baked Potato Skins with Herb Dip

112 4 servings, 1/4 recipe (111 g) and 2 Tbsp. (30 mL) dip each
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4 servings, 1/4 recipe (111 g) and 2 Tbsp. (30 mL) dip each

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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What You Need

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Make It

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  • Heat oven to 400º F.
  • 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.
  • Meanwhile mix cream cheese, sour cream and green onions. Refrigerate until ready to serve with potatoes.
  • 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.
  • 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.

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.


  • 4 servings, 1/4 recipe (111 g) and 2 Tbsp. (30 mL) dip each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (111 g) and 2 Tbsp. (30 mL) dip each
Calories 460
% Daily Value
Total fat 26g
Saturated fat 13g
Cholesterol 60mg
Sodium 340mg
Carbohydrate 43g
Dietary fibre 5g
Sugars 4g
Protein 14g
Vitamin A 20 %DV
Vitamin C 25 %DV
Calcium 25 %DV
Iron 15 %DV

* 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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