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Healthy Potato Skins

December 19, 2014 (Updated: October 8, 2018)
Lily Moran

Serves 4

Total Time:

Love those restaurant-style potato skins? Why not make your own and skip the unhealthy 1,200-plus calories some of those versions contain? And if you’re watching your carbs, my streamlined version has only about one-fourth the carbohydrates of those made in a restaurant. And the flavor is as satisfying as a fully loaded baked potato, but so much healthier. This dish is so popular at my house that there are never any leftovers!

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  • 4 medium Russet potatoes, scrubbed clean
  • Grape seed oil in spray container*
  • Unrefined salt
  • Freshly ground pepper
  • 4 teaspoons Reggiano or Parmesan cheese, grated
  • 1 cup reduced-fat sharp cheddar cheese or cheese substitute
  • ¼ cup diced ham
  • ⅓ cup scallions, chopped

*Rather than use commercial cooking sprays, many of which are made with unhealthy fats, you can purchase an oil sprayer at stores selling housewares, and fill it with grape seed oil, a better choice for heating than olive oil or conventional vegetable oils.


  1. Preheat oven to 425 degrees. Spray potato skins with grape seed oil and arrange on a baking sheet. Poke holes in potato skins with a fork, then bake until soft, about one hour. Remove from oven and allow potatoes to cool to the point where they can be handled.
  2. Cut potatoes in half lengthwise and remove all but ¼ to ½ inch of flesh. Spray inside of potato skins with more grape seed oil, and then sprinkle on a bit of salt and pepper, and top with half the Reggiano or Parmesan cheese.
  3. Place the skins back on the baking sheet and return them to the oven for about 5 minutes or until the cheese turns a pale golden brown.
  4. Remove skins from oven, add 2 tablespoons of cheddar cheese to each. Divide diced ham and scallions into four roughly equal portions and place in potato skins on top of cheddar. Bake for an extra 4 minutes or so, until the cheddar cheese melts.
  5. Remove from oven, allow to cool for a couple of minutes, and serve.

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