Twice-Baked Potato Skins
Twice-Baked Potato Skins are a classic American appetizer made by scooping out the flesh of baked potato halves, then refilling the crispy shells with a savory mixture of the mashed potato, cheese, bacon, and sour cream before baking again. They are a staple of sports bars, pub food, and casual dining across the United States.
🍽️ Nutrition at a glance
This dish is high in fat and carbohydrates, providing a good source of potassium and calcium from the potatoes and dairy. A typical serving of two halves contains roughly 300-400 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 8 g |
| Carbs | 22 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Potassium | 350 mg |
| Calcium | 120 mg |
| Iron | 1.2 mg |
| Vitamin C | 8 mg |
| Vitamin A | 150 IU |
| Phosphorus | 150 mg |
| Magnesium | 25 mg |
| Zinc | 1 mg |
Per 4 halves (120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, they represent a resourceful 'waste-not' approach to cooking, transforming a simple potato into a rich, shareable snack. Nutritionally, the twice-baked method creates a unique texture contrast between the crispy skin and creamy filling, making them a more indulgent version of a baked potato.
