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The Skins


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  • 6 baked baking potato es (3 lb./1.4 kg)
  • 2 Tbsp. oil
  • 1 cup Cheez Whiz Jalapeno Tex Mex Cheese Spread
  • 1/4 cup Oscar Mayer Real Bacon Bits
  • 1/4 cup sour cream
  • 2 green onion s, sliced


Level of difficulty Average
Cooking time 15mins
Cost Average budget


Step 1

Heat oven to 375°F.

Cut potatoes lengthwise in half; scoop out centres, leaving 1/4-inch-thick shells. (Reserve centres for another use.) Cut shells crosswise in half.

Place shells, skin-sides down, on baking sheet; brush insides with oil. Bake 15 min. or until golden brown.

Microwave Cheez Whiz in microwaveable bowl on HIGH 3 min., stirring after 1-1/2 min. Pour into potato shells; top with remaining ingredients.

By: Kristin Warren

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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