Photo of Crispy chipotle potato skins by WW

Crispy chipotle potato skins

Total Time
33 min
18 min
15 min
Potato skins are always a crowd-pleaser and these spicy spuds are no exception. Ours are topped with bacon, cheddar and sour cream for wonderful Tex-Mex flavor and will please even the pickiest of eaters. Prepare them to serve as an app or pair them with a hearty garden salad to turn them into a meal. Top with fresh refrigerated fresh salsa if you’d like to add more kick. Or you can make this recipe milder and sweeter by using part-skim mozzarella cheese instead of cheddar and pineapple tidbits instead of tomato. Reserve the scooped-out potatoes to make mashed potatoes the next evening.


Uncooked potato(es)

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

Olive oil

1½ Tbsp

Chili powder

1 tsp, or chipotle chili powder

Hot pepper sauce

¼ tsp

Cooked Canadian-style bacon

6 slice(s), finely chopped

Weight Watchers Reduced-fat Mexican style shredded cheese

¾ cup(s)

Fresh tomato(es)

2 medium, diced

Uncooked scallion(s)

3 medium, finely chopped

Reduced-fat sour cream

½ cup(s)


  1. Preheat oven to 425°F. Scoop out flesh of potatoes, leaving a thin layer of potato flesh in potato. (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 insides of 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; serve with sour cream on the side. Yields 2 potato skins and about 2 tablespoons sour cream per serving.