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Classic Potato Skins
For speedier spuds, pierce potatoes, then microwave until tender, about 10 minutes, flipping halfway through. Let sit until cool enough to handle, then continue with Step 2. Finish with your favorite toppings.
5 small to medium russet potatoes, scrubbed
1 Tbsp. olive oil
Salt and pepper
Shredded cheese (optional)
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Classic Potato Skins

Classic Potato Skins

Classic Potato Skins
Two Stars Guiding Stars
  • Servings:Makes 10 potato skins
  • Prep Time:5 minutes
  • Cook Time:70 minutes
1. Place racks in middle and upper-middle of oven and heat to 400 degrees. Pierce potatoes all over with a fork, then place on a foil-lined baking sheet. Bake on middle rack until fully tender, about 1 hour. Remove from oven and let sit until cool enough to handle; preheat broiler.
2. Cut potatoes in half lengthwise, then scoop out flesh, leaving a 1/4" border (reserve potato flesh for another use). Brush potatoes all over with oil and sprinkle with salt and pepper; arrange, cut side down, on baking sheet.
3. Transfer baking sheet to upper-middle rack and broil until skins are crisp, about 5 minutes, then flip and continue to broil until flesh is lightly browned, about 5 more minutes. Remove from oven and sprinkle evenly with cheese (if using), then broil until cheese is melted, about 2 minutes.
Source: Hannaford fresh Magazine, January - February 2020