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Potato Skins

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Potato Skins

Potato Skins
Provided by:
total prep 276 calories/serving


  • 3 organic russet baking potatoes, scrubbed
  • 1 tablespoon plus 2 teaspoons olive oil plus more for rubbing on potatoes
  • 1 pint (12 ounces) grape tomatoes, halved
  • fine sea salt and freshly ground black pepper
  • 2 large yellow onions (about one pound), thinly sliced
  • 1 5-ounce container baby spinach
  • 1 large garlic clove, finely chopped
  • 1/2 cup crumbled goat cheese (about 2 ounces)


  • Preheat oven to 425°F.
  • Rub potatoes lightly with olive oil and arrange on a sheet pan. Roast potatoes in lower thirds of oven until skins are crisp and potatoes are very tender, about 1 hour. Arrange tomatoes in one layer and drizzle with 1 teaspoon oil. Sprinkle with salt and pepper. Roast in upper thirds of oven with potatoes, shaking pan occasionally, until slightly blackened and wilted, about 25 minutes.
  • Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over moderate heat and cook onions, stirring occasionally, until very golden brown and caramelized, about 15 minutes. Reserve skillet and transfer onions to a bowl. Wilt spinach with garlic over moderate heat, stirring constantly, about 1 1/2 minutes until just tender.
  • Halve cooled roasted potatoes lengthwise and scoop them out, leaving 1/4–inch shell and reserving potato pulp (about 1 3/4 cups) for another use. Top potatoes evenly with onions, spinach, tomatoes and cheese. Roast in lower thirds of oven, until bottoms are crisp, filling is hot and cheese is melted, about 7 minutes.