Loaded Potato Pigskins


Loaded Potato Pigskins

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Recipe Data


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    Servings and Ingredients

    Serves 6
    3 large russet potatoes
    1 tbsp. Hy-Vee Select olive oil
    1 tsp. salt
    ½ tsp. black pepper
    4 tbsp. Hy-Vee light sour cream
    ½ tsp. dried oregano
    ¼ tsp. garlic powder
    ½ c. Hy-Vee shredded sharp cheddar cheese
    1 small tomato, diced
    ½ c. shredded cabbage


    1. Preheat oven to 450 degrees.
    2. Cut potatoes in half lengthwise, then cut each half into quarters. Arrange potato quarters on a parchment-lined baking sheet, skins facing up. Brush olive oil over the skins of the potatoes. Sprinkle salt and pepper over potatoes. Bake about 20 minutes or until potato flesh is easily pierced with a fork and skins are crisp and golden. Allow potatoes to cool to room temperature.
    3. Reduce oven temperature to 350 degrees.
    4. Meanwhile, in a small bowl, combine sour cream, oregano and garlic powder; stir until well combined.
    5. When potatoes are cool enough to handle, use a serrated knife to remove most of the potato flesh from each quarter, leaving just a quarter-inch of the potato skin. Return skins to the same baking sheet, skin-side-down. Sprinkle cheese over potato skins and bake until cheese is melted, about 5 minutes.
    6. Top each potato skin with a spoonful of diced tomato and shredded cabbage. Drizzle sour cream mixture over loaded skins and serve immediately.

    Nutrition facts


    160 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 15mg
    • Sodium: 480mg
    • Total Carbohydrates: 21g
    • Protein: 5g

    Daily Values

    Vitamin A 8%
    Vitamin C 25%
    Iron 6%
    Calcium 10%