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Vegetarian potato skins recipe


Forget the plain old potato—this recipe turns up the flavor with cheesy potato skins.

They’re perfect for a party or for visiting friends, and they’re so easy to make. Just bake and top with your favorite toppings!

Preparation time: 5 minutes

Cook time: 1 hour, 10 minutes

Total time: 1 hr, 15 minutes

Servings: 4


2 Russet potatoes,  1 tbsp olive oil, salt, and pepper to taste, 55g Cheddar cheese grated keep a sprinkling back for garnish once cooked, 115g sour cream, spring onions optional, and chives chopped optional.


Preheat your oven to 205°C.

Scrub your potatoes so that they are clean and dirt free. Using a fork, poke holes in 4 or 5 places around each potato. Coat the potatoes with olive oil, salt, and pepper. Now, place the potatoes on the middle rack of your oven and bake for 50-60 minutes or until softened. Remove from the oven and leave to cool until you can handle them.

Potato skins 21 | Vegetarian potato skins recipe

Cut your cooked potatoes in half and scoop out most of the flesh, leaving approximately ¼ inch of flesh in the potatoes. See our website for ideas of what to do with leftover potato flesh.

Now, place the potato skins on a baking sheet, skin side up and bake for 10 minutes, then flip them, and cook for a further 10 minutes. Then add the cheese and cook until the cheese has fully melted approximately 2 minutes.

Remove the skins from the oven and load up with sour cream and a sprinkling of shredded cheese, optional spring onions, or chives.

Serve immediately and enjoy!

For tips and more easy recipes see https://www.splashoftaste.com/potato-skins/


Calories: 230kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 107mg | Potassium: 491mg | Fiber: 1g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 6mg | Calcium: 143mg | Iron: 1mg


Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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