These potato skins will have you cheesin’!


These potato skins will have you cheesin’!


Categories: Tasty


  1. Bob Seybold said on November 3, 2017 Reply

    While shopping at COSTCO I encountered an employee in front of a freezer passing out samples of potato skins. Behind her in the freezer in plain view was a large display of this product that was for sale. The boxes were labeled “John Doe Potato Skins” in bold type across the top of the box. Then, in the lower right corner in not quite as bold type it proudly proclaimed “Twenty Four Skins Inside” I couldn’t help myself because I asked her what would be in the box if you removed twenty of them.

  2. Shannon Judd said on November 2, 2017 Reply

    Ok, so… I made them last night. Add butter, salt and pepper to the potatoes you scoop out, after you remove the meat from the pan, I’d there’s not enough remaining oil, add a dollop more. Do not remove the veg from heat before you add the meat back and let it cook together for about 2 minutes and add a bit of pepper and garlic salt while they marry. Continue as directed. There were NO survivors.

  3. Shana L Kwait said on November 2, 2017 Reply

    Those are twice baked potatoes…not skins. Skins are scooped out and good stuff put in. This has potato with stuff put back in. Hence twice baked potatoes.

  4. Bev Foran said on November 2, 2017 Reply


    People, PLEASE stop using pre-grated cheese! They use a “non-caking” agent that’s made from wood!
    Wood! As in trees!

    Grate your own! It’s better, it doesn’t have added junk, and IF possible buy from a local maker!

  5. Chris McMann said on November 2, 2017 Reply

    Those aren’t potato skins, they’re twice baked potatoes! With skins you don’t put the stuff you core out back into the skins, it’s replaced with other ingredients. Still look pretty damn good though

  6. Rachel Ceolla said on November 1, 2017 Reply

    Looks good like a philly cheesesteak potato. I would have definitely cooked the steak more rare if its going to be baked after but great idea

  7. Jackie Gallagher said on October 27, 2017 Reply

    This just made me cringe. U should never puncture a potato that much to bake it(or microwave).
    U lose all the steam 😳, unless u want potatoes like my grandma used to make that sucked the saliva out of your mouth…. then go for it.

  8. Dean Newton said on October 26, 2017 Reply

    This should come with a warning!
    I’ve never baked potatoes before because I’m not a baked potato fan. While stabbing the potatoes, I got potato juice in my eyeballs and it burned! Then I couldn’t see so I stabbed my hand with the fork!
    Turned out delicious though.

  9. Alfonso Smith said on October 24, 2017 Reply

    they should have deep fried the skins until browned after they hulled out the potatoes then stuffed and baked while in the oven on a rack in the pan ythe oilfrom frying would drain the skins would be crispy and good to eat

  10. Linda Mathews Doise said on October 23, 2017 Reply

    We make potatoes like this and make enough to put in the freezer…just pop them in the oven…they thaw then heat up nicely.

  11. Howard Pope said on October 23, 2017 Reply

    Looks good but I would had seasoned the skins. With some EVO And sprinkle them with steak seasoning.

  12. Joyce M. Davis said on October 23, 2017 Reply

    LaTonya Dulaney sister we gonna need to take a collection for my baby bro to attend cullinary classes. Because he stay subbing on here hinting for somebody to make something and he is not cooking nothing. Lol but frfr Jerome Grice you know I make these potaotes all the time the last ones has shrimp chesses sour cream ranch and bacon

  13. Michael Rosales said on October 23, 2017 Reply

    There not fried, skins don’t have the potato insides out back in, and green peppers and onions don’t belong there at all. Where’s the cheddar cheese and bacon??

  14. Adam Ribs said on October 22, 2017 Reply

    Yeah buddy, man I dnt have one potatoe in this here crib dang it always look good & gets U hungry when it ain’t even in the crib. Why oh Why?

  15. H.c. Malone said on October 22, 2017 Reply

    Umm use pepper jack cheese, it will taste so much better, and for the love of Steve please grate the cheese yourself don’t buy pre grated cheeses.

  16. Margaret LeFebvre said on October 22, 2017 Reply

    Look yummy — I make “skins” but never thought of adding a filling — just the cheese. Will have to try this!

  17. Debra Fuzz Clayborn said on October 22, 2017 Reply

    I make zucchini boats filled with panko bread crumbs and shaved parmesan. fewer carbs. very filling and beautiful.

  18. Shawis Lavoie said on October 22, 2017 Reply

    Once I made those with taco meat and cheese, some lettuces and sour cream, there were so delicious!!!

  19. Tom Valvano said on October 21, 2017 Reply

    If you don’t use Kraft mozzerella, the recipe is will actually be a toxin which will kill all of whom consume the meal.

  20. Kelly Walton Ortiz said on October 21, 2017 Reply

    I LOVE all these recipes but who has the time???? this looks fabulous! Carl Swartz Brittany Mason Hell Id be happy with cheese and bacon ‘dip it’ in sour cream….lol

  21. Emily Lu Hays said on October 21, 2017 Reply

    Who doesn’t know the difference between potato skins and twice baked potatoes?

    Oh wait…

  22. Rachel Leigh said on October 21, 2017 Reply

    Cheesing is when you spray yourself with cat pee to get high so no I hope they don’t have me doing that but they do have me drooling

  23. Jim Bev Starzyk said on October 20, 2017 Reply

    ?These aren’t skins they are twice baked potatoes

  24. Tasty said on October 19, 2017 Reply

    Pin it for later:

  25. Tasty said on October 19, 2017 Reply


Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *