Cheesy Potato Skins

This is the ultimate comfort food! I love making these because it feels sinful but really it isn’t loaded with all the calories a cheese pizza would have.

Try to find small russet potatoes.

Load these with your favourite diced veggies and watch your children devour them before your eyes!

This is a perfect snack to prepare for game night, tailgates and when the boys come home for poker night…


3-4 small russet potatoes

Canola oil or olive oil


kosher salt

1 large can Pizza sauce

1 c. Low fat mozzarella cheese, shredded

Fresh parsley


Scrub the heck out of the potato. I couldn’t find small russet potatoes so I made larger ones this time. Dry the potatoes then place them on a baking tray.

Brush canola oil or olive oil over the entire potato and sprinkle the top with Kosher salt.



Place in an oven set to 400 degrees and bake for 30-40 minutes until the potato is slightly tender to the touch and develops a crispy outer skin. Be careful not to touch the potato with bare hands because they are very hot! use a kitchen towel.

Slice potato in two and dig out the middle with a spoon. Make sure to leave a little around the edges…



Brush the inside and outside of the potato with a touch of canola oil and place the potato halves on a baking tray. Return to oven and bake until crispy. Flip over potato half and crisp the other side as well, about 20 minutes.



Once it becomes crispy, remove from oven and spoon in about 1 tsp. of pizza sauce into the cavity.



Sprinkle with low-fat mozzarella cheese and return to oven for about 3-4 minutes, until cheese has melted.


Sprinkle tops with chopped parsley…I forgot to do that before I took the picture! Enjoy!



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