Skinnytaste > Lenten Friendly Recipes > Broccoli and Cheddar Skinny Potato Skins

Broccoli and Cheddar Skinny Potato Skins

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A plate of potato skins filled with broccoli and melted cheese

The skin of the potato contains all the fiber, therefore my skinny potato skins are not only tasty appetizers, they are also good for you! These make great appetizers or you can serve them as a side dish.

I like to start these in the microwave and finish them in the oven or grill to shorten the cooking time and avoid heating up my kitchen now that the weather is getting warm. You can easily double or triple this recipe. A great way to use up any leftover broccoli.

Broccoli and Cheddar Skinny Potato Skins

Course: Appetizer, Side Dish
Cuisine: American
Yield: 2 servings
Serving Size: 2 halves


  • 2 medium russet potatoes scrubbed clean and dry
  • Spray oil
  • salt and pepper
  • 2 oz Cabot's 75% Light Vermont Cheddar shredded
  • 1 cup cooked broccoli florets chopped


  • Pierce potato with a fork a few times all around.
  • Place in microwave and cook about 5 minutes per potato.
  • When finished, allow to cool enough to handle.
  • Cut potatoes in half horizontally.
  • Scoop out potatoes leaving about 1/4 inch thick wall. Save scooped out potatoes for tomorrow's skinny mashed potatoes.

To Make On the Grill:

  • Preheat grill on medium flame to 450Ā°.
  • Lightly spray potato skins on both sides with oil.
  • Season both sides with salt and pepper.
  • Grill flesh side down about 4 minutes.
  • Turn and fill with cheese and broccoli and grill an additional 4-5 minutes.

To Make In the Oven:

  • Heat oven to 450Ā°.
  • Lightly spray potato skins on both sides with oil.
  • Season both sides with salt and pepper.
  • Fill with cheese and broccoli, place on a broiler pan and bake 10 minutes or until cheese is melted.

Last Step:

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Serving: 2 halves, Calories: 192.7 kcal, Carbohydrates: 30 g, Protein: 13.1 g, Fat: 2.9 g, Fiber: 4.3 g


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28 comments on “Broccoli and Cheddar Skinny Potato Skins”

  1. I made these for the first time yesterday, DANG they are delicious! I have had the recipe on my TO MAKE list for months. Will definitely make them again. Thanks for all your posts! I made the bacon wrapped chicken yesterday as well – love those!

  2. The first time I made this, I didnt care much for it. This time around, I used mild cheddar and I added onions cooked in garlic with a little evoo and I seasoned the broccoli and added a smidge butter to it. Topped it all with a little low far sour cream.

    A little more calories but more tasty!

  3. DELICIOUS!!! Made them tonight and my and hubs loved them. Thanks again for always posting points info, makes it so easy. šŸ™‚

  4. Avatar photo

    Made these the other night…delicious! I'm blogging about it tomorrow and linking back to your site!



  5. Hi! I love your recipes, Gina. I love to cook, so recently, I made appetizers for an "appetizer night". I made your mozzarella sticks, and they were SO GOOD! I think I am going to try making these for appetizer night in a few days. I think I will use the scooped out potatoes to make your Garlic Mashed Potatoes and your turkey meatloaves, instead of our regular meatloaf with ketchup and garlic mashed potatoes doused in cream and butter. I'm so excited! Another specialty of mine is chocolate mousse, so I want to try your mousse with ricotta. Again, I'M SO EXCITED!

  6. Im subbing a nutrional yeast cheese sauce instead, how many cups would that be in place of the 2 oz? (how many cups is 2 oz of cheddar)

  7. I am so excited to make this for dinner this week!! I have made several of your recipes and they are all amazing!!

    Quick question- what would you serve this with? I'm trying to think of a protein or something to make it a balanced meal. Thanks for everything!