Best 9 Skinny Dippers Baked Potato Skins For Dipping Recipes

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Welcome to the ultimate guide to creating the perfect skinny dippers baked potato skins for dipping. In this article, we'll take you on a culinary journey where crispy potato skins meet flavorful fillings and irresistible dipping sauces. Get ready to tantalize your taste buds as we share innovative recipes that transform the humble potato into a gourmet snack or appetizer. So, grab your aprons, preheat your ovens, and let's embark on a mouthwatering adventure to create the best skinny dippers baked potato skins you've ever tasted.

Let's cook with our recipes!

SKINNY DIPPERS (BAKED POTATO SKINS FOR DIPPING)



Skinny Dippers (Baked Potato Skins for Dipping) image

Warning - the Surgeon General has determined that these may become habit-forming. Do not eat them while driving or operating heavy machinery.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h25m

Yield 48 skinny dippers, 12 serving(s)

Number Of Ingredients 10

6 potatoes
2 ounces butter, melted
coarse salt
6 -8 cloves garlic, finely minced
4 teaspoons Dijon mustard
2 egg yolks, slightly beaten
4 ounces vegetable oil
4 ounces olive oil
1 tablespoon lemon juice
salt and pepper or lemon pepper

Steps:

  • ----ToMake Garlic Dip----.
  • In a small bowl, combine the garlic, mustard, and egg yolks and stir until well blended.
  • Combine the vegetable and olive oils and slowly add the oils, a drop at a time at first, beating constantly.
  • As the mixture begins to thicken, add oil a little faster and beat until the mixture is smooth.
  • Add the lemon juice, salt and pepper.
  • ----ToMake Potato Skins----.
  • Scrub potatoes and pat dry.
  • Pierce in several places with fork.
  • Bake potatoes at 375F to 400F for about 45 to 60 minutes or until tender.
  • Cool slightly and then cut in half.
  • Scoop out flesh leaving in 1/8” to ¼“ inch thick shell.
  • (Keep the potato flesh for recipes calling for mashed potatoes).
  • Turn oven up to 500F.
  • Using a kitchen shears or very sharp vegetable knife, cut the shells in half and then in half again giving you 8 sections for each potato.
  • Brush both sides of skins with melted butter and sprinkle with coarse salt.
  • Place on a baking sheet.
  • Bake about 10 to 12 minutes or until crisp.
  • Serve with garlic dip.

SKINNY SKINS (BAKED POTATO SKINS)



Skinny Skins (Baked Potato Skins) image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

6 small to medium russet potatoes
6 to 8 chives, white and green, chopped
1/2 cucumber, diced
2 stalks celery, diced
1 pint cherry tomatoes, diced
8 oz. mushrooms, chopped
2 Tbs. champagne vinegar (can substitute apple cider or balsamic vinegar)
Salt and pepper, to taste
Salt and pepper, to taste
1/2 cup extra virgin olive oil
1/2 - 1 cup light sour cream
1/2 - 1 cup blue cheese crumbles
6-8 oz. turkey bacon, cooked and diced (optional)

Steps:

  • Wrap potatoes in aluminum foil and bake at 400 degrees for approximately 45 minutes, or until tender.Let potatoes cool. When cool, cut potatoes in half lengthwise. Use a spoon to scoop out most of the soft center and place in bowl. Set aside.
  • Brush the potato skin halves lightly with olive oil or spray with canola oil and place them flat side down on a baking sheet. Put the skins in the oven at 400 degrees and cook until hot and crunchy, approximately 10-15 minutes. Add cucumber, celery, tomato, mushrooms and 3/4 of the chives to the potatoes. Add olive oil, vinegar, salt and pepper. Toss well.
  • Pull the potato skins out of the oven. Fill each potato skin with the potato salad mixture. Top each with a dollop of sour cream, blue cheese crumbles, turkey bacon (if using), remaining chives and a grind of black pepper. Serve immediately.

LOADED POTATO SKIN DIP



Loaded Potato Skin Dip image

Top a mashed potato dip with crispy bacon, garlic, Cheddar and scallions, and then scoop it up with potato chips and vegetables.

Provided by Food Network Kitchen

Time 1h10m

Yield 8

Number Of Ingredients 10

3 strips bacon
8 cloves garlic, smashed
2/3 cup plus 1 tablespoon olive oil
3 to 4 Yukon gold potatoes (about 1 pound)
Kosher salt and freshly ground black pepper
1 tablespoon white wine vinegar
1/4 cup sour cream
1/4 cup shredded Cheddar
2 scallions, thinly sliced
Potato chips, red bell pepper strips and celery sticks, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Cook the bacon in a medium skillet set over medium heat until crispy, about 8 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Add the garlic and 2/3 cup of the oil to the skillet with the bacon drippings. Reduce the heat to medium-low and cook, stirring occasionally, until the garlic is golden, about 7 minutes. Remove from the heat and set aside to cool.
  • Meanwhile, peel the potatoes and slice the potato skins into very thin strips (the thinner you cut the strips, the crispier they will be). Toss the strips with the remaining 1 tablespoon oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Spread in an even layer on a rimmed baking sheet and bake, stirring once, until golden and crispy, about 15 minutes.
  • Cut the peeled potatoes into 1-inch chunks and put in a saucepan. Cover with cold water by about 2 inches and add a generous pinch of salt. Bring to a boil over high heat; reduce the heat and simmer until the potatoes are tender, 15 to 20 minutes. Drain and allow to cool slightly. Pass the potatoes through a ricer into a medium bowl or mash with a potato masher until smooth.
  • Pour the oil and garlic mixture into the bowl of a food processor and process until smooth. Add the potatoes, vinegar, 1/3 cup water, 1/2 teaspoon salt and a few grinds of pepper and pulse until just creamy and combined; do not overprocess or the potatoes will become gluey. Add up to 3 tablespoons more water if necessary so that the dip is soft and spreadable. Season with additional salt and pepper.
  • Transfer the dip to a serving bowl and top with the sour cream. Crumble the bacon and sprinkle it over the dip. Top with the Cheddar, crispy potato skins and scallions. Serve warm or at room temperature with potato chips, red bell pepper strips and celery sticks.

LOADED BAKED POTATO DIP



Loaded Baked Potato Dip image

I never thought of using waffle-cut fries as a scoop for dip until a friend of mine did at a baby shower. They're ideal for my cheesy bacon and chive dip, which tastes just like a baked potato topper. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 10 servings (2-1/2 cups).

Number Of Ingredients 6

2 cups reduced-fat sour cream
2 cups shredded reduced-fat cheddar cheese
8 center-cut bacon or turkey bacon strips, chopped and cooked
1/3 cup minced fresh chives
2 teaspoons Louisiana-style hot sauce
Hot cooked waffle-cut fries

Steps:

  • In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve with waffle fries.

Nutrition Facts : Calories 149 calories, Fat 10g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 260mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 11g protein.

BAKED POTATO DIP II



Baked Potato Dip II image

Excellent dip that combines everything you'd like on a baked potato and then some!

Provided by Luanne A.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 8h10m

Yield 16

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 (1 ounce) package ranch dressing mix
3 green onions, thinly sliced
1 cup shredded Cheddar cheese
⅔ (3 ounce) can real bacon bits

Steps:

  • Whisk together the cream cheese, sour cream, and ranch dressing mix in a large bowl until smooth. Stir in green onions, Cheddar cheese, and bacon bits. Cover and refrigerate overnight before serving.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 2.2 g, Cholesterol 31.6 mg, Fat 11 g, Fiber 0.1 g, Protein 4.8 g, SaturatedFat 6.7 g, Sodium 325.8 mg, Sugar 0.2 g

BAKED POTATO SKINS



Baked Potato Skins image

Now this restaurant favorite can be prepared at home. Be sure to make enough because they will quickly disappear. You can use the leftover potato pulp to make a batch of mashed potatoes.-Terry Hill, Hairy Hill, Alberta

Provided by Taste of Home

Categories     Appetizers

Time 1h20m

Yield 6-10 servings.

Number Of Ingredients 10

8 large baking potatoes
1/2 cup butter, melted
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup finely chopped green onions
1/2 cup crumbled cooked bacon
1/2 cup chopped cooked shrimp or fully cooked ham, optional
1/2 cup chopped green peppers
1 cup shredded cheddar cheese
1 cup sour cream

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly; cut in half lengthwise and scoop out pulp, leaving 1/4 in. shell. (Save removed potato pulp for another use.) , Cut skins into strips or halves; brush skin sides with butter and place on a baking sheet. Sprinkle pulp sides with salt and paprika; top each with the green onions, bacon, ham or shrimp, chopped peppers and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and skins are crisp. Serve with sour cream.

Nutrition Facts : Calories 432 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 499mg sodium, Carbohydrate 55g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.

HOMEMADE POTATO SKINS



Homemade Potato Skins image

Homemade potato skins are great while watching football or serving at a casual party. There is absolutely no need to deep fry them. As long as the skins are cooked at a high heat, they will be perfectly crispy! After eating these my boyfriend proclaimed, "no need to spend ten bucks at a restaurant anymore!"

Provided by Brooke

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 1h50m

Yield 6

Number Of Ingredients 9

6 small russet potatoes, scrubbed
1 tablespoon olive oil, or as needed
1 tablespoon canola oil, or as needed
salt to taste
6 slices center-cut bacon
ground black pepper to taste
½ cup shredded Cheddar cheese, or to taste
¼ cup sour cream, or to taste
2 medium green onions, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Rub potatoes with olive oil and place on a baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Remove from the oven and let sit until cool enough to handle, about 10 minutes. Increase the oven temperature to 450 degrees F (230 degrees C).
  • Cut potatoes in half lengthwise. Scoop out the flesh, leaving 1/4 inch on the skin. Brush canola oil all over the potato skins, outside and inside, and sprinkle with salt. Reserve flesh for another use.
  • Bake skins in the preheated oven for 10 minutes. Flip and continue to bake for 10 minutes more. Remove from the oven. Turn on the oven's broiler.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Arrange the potato skins flesh-side up on a roasting pan or rack. Sprinkle the insides with pepper, Cheddar cheese, and crumbled bacon. Return to the oven and broil until cheese is bubbly, about 2 minutes. Remove from the oven.
  • Add a dollop of sour cream to each skin and sprinkle with green onions.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 30.8 g, Cholesterol 26.4 mg, Fat 14.4 g, Fiber 3.9 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 299.3 mg, Sugar 1.5 g

CHEESY BAKED POTATO SKINS & ONION DIP



Cheesy Baked Potato Skins & Onion Dip image

You don't need to leave the house to get restaurant-style cheesy baked potato skins! These are a cinch to make-and super with onion dip.

Provided by My Food and Family

Categories     Home

Time 2h40m

Yield 16 servings, 2 potato skins and about 1 Tbsp. dip each

Number Of Ingredients 7

4 baking potatoes (2 lb.)
2 Tbsp. olive oil, divided
1/2 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
3/4 cup sour cream
2 green onions, thinly sliced
1 cup KRAFT Shredded Colby & Monterey Jack Cheeses
1/2 tsp. black pepper

Steps:

  • Heat oven to 425ºF.
  • Brush potatoes with 1 Tbsp. oil. Prick potatoes with fork. Bake 50 to 60 min. or until potatoes are tender. Cool slightly. Meanwhile, mix cream cheese spread, sour cream and onions; refrigerate until ready to serve.
  • Increase oven temperature to 450ºF. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut each shell lengthwise into 4 wedges. Place potato wedges in foil-covered shallow baking pan; brush with remaining oil.
  • Bake 40 min., stirring halfway through baking. Cool slightly.
  • Heat broiler. Arrange potato wedges, skin sides down, on broiler pan. Sprinkle with shredded cheese and pepper.
  • Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted. Serve with cream cheese mixture.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

CHEESY BAKED POTATO SKINS WITH CREAMY HERBED DIP



Cheesy Baked Potato Skins With Creamy Herbed Dip image

Make and share this Cheesy Baked Potato Skins With Creamy Herbed Dip recipe from Food.com.

Provided by hectorthebat

Categories     Cheese

Time 33m

Yield 4 serving(s)

Number Of Ingredients 11

4 potatoes
6 spring onions
6 tomatoes
1 teaspoon mixed herbs
110 g cheddar cheese
400 g fromage frais
1 garlic clove
1 lemon
6 tablespoons mixed herbs
salt
pepper

Steps:

  • Start by making the dip. Mix together the fromage frais, garlic, lemon zest, and herbs. Season well and chill until needed.
  • Preheat the oven to 220C/Gas 7. Place the potatoes in a large saucepan of lightly salted boiling water and cook for 3-4 minutes. Drain thoroughly and, when cool, scoop out the flesh from each wedge, leaving a 1cm/ 1/2in thickness next to the skin (save the scooped-out potato for mash or another recipe). Place the potatoes, flesh-side up, on a baking sheet lined with non-stick baking parchment.
  • Combine the spring onions, tomatoes, and dried herbs in a bowl and season well. Spoon the mixture into the potato wedges, top with the cheese, and bake in the oven for 20-25 minutes, or until crisp and golden. Serve immediately with the dip.

Nutrition Facts : Calories 320.8, Fat 9.8, SaturatedFat 5.9, Cholesterol 28.9, Sodium 197.1, Carbohydrate 48, Fiber 7.9, Sugar 7.5, Protein 13.4

Tips:

- Choose potatoes that are similar in size so that they cook evenly. - Scrub the potatoes well to remove any dirt or debris. - Prick the potatoes with a fork to help them cook faster and more evenly. - Bake the potatoes at a high temperature (400°F or 200°C) for crispy skins. - Keep an eye on the potatoes while they are baking to prevent them from burning. - Let the potatoes cool for a few minutes before slicing them into wedges or skins. - Serve the potato skins with your favorite dipping sauce, such as ranch dressing, blue cheese dressing, or sour cream.

Conclusion:

Skinny Dippers Baked Potato Skins are a delicious and healthy snack or appetizer that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. With a crispy outer skin and a fluffy interior, these potato skins are sure to be a hit at your next party or gathering. So next time you are looking for a healthier alternative to traditional potato chips or fries, give Skinny Dippers Baked Potato Skins a try. You won't be disappointed!

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