grilled potato skins

Southwestern Potato Skins Serves: 6


  • 6 large baking potatoes
  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • 1/8 teaspoon Tabasco sauce
  • 6 slices turkey bacon, cooked until crisp, chopped
  • 1 medium tomato, diced
  • 2 tablespoons sliced green onions
  • 1/2 cup shredded cheddar cheese

Cooking Instructions:

  • Preheat the oven to 450 F. Lightly coat a baking sheet with cooking spray.
  • Scrub potatoes and prick each several times with a fork. Microwave uncovered on high until tender, about 10 minutes.
  • Remove the potatoes from the microwave and place on a wire rack to cool.
  • When cool to the touch, cut each potato in half lengthwise and scoop out the flesh, leaving about 1/4 inch of the flesh attached to the skin. (Save potato flesh for another meal.)
  • In a small bowl, whisk together the olive oil, chili powder and hot sauce.
  • Brush the olive oil mixture on the insides of the potato skins.
  • Cut each half of the potato skin in half again crosswise. Place the potatoes onto the baking sheet.
  • In a small bowl gently mix together the turkey bacon, tomato and onions. Fill each potato skin with this mixture and sprinkle each with cheese.
  • Bake until the cheese is melted and the potato skins are heated through, about 10 minutes.
  • Serve immediately.

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