Photo of Crispy Chipotle Potato Skins by WW

Crispy Chipotle Potato Skins

Points® value
Total Time
1 hr 13 min
18 min
55 min
Make these sensational spuds as is, or milder and sweeter by using fat-free mozzarella instead of cheddar and pineapple tidbits instead of tomato.


Uncooked potato

4 large, baking-variety, cooked, cooled and quartered lengthwise

Olive oil

1½ tbsp(s)

Chili powder

1 tsp(s), or chipotle chili powder

Hot pepper sauce

¼ tsp(s)

Cooked Canadian-style bacon

6 slice(s), finely chopped

Low-fat shredded cheddar cheese

¾ cup(s)


2 medium, diced

Uncooked scallions

3 medium, finely chopped

Fat free sour cream

½ cup(s)


  1. Preheat oven to 425 F. Scoop out flesh of potatoes, leaving about an 1/8th of potato flesh in potato. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.)
  2. In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush inside potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet. Sprinkle with bacon and cheese.
  3. Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions and serve with sour cream on the side.
  4. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.


Make this recipe sweeter and sweeter by using semi-skimmed mozzarella in place of cheddar and pineapple chunks to replace tomatoes (Points value may be affected). For more flavour, substitute half the spinach with sorrel or watercress and follow the preparation instructions above.