tomato parm potato skins

Tomato Parmesan Crispy Potato Skins

Here is a recipe for classic potato skins with an Italian twist that are perfect for serving at New Years or at any party or game day:


  • 4 large baking potatoes
  • 3 tablespoons olive oil
  • 2 Millie's Tomato Basil Broth Bags
  • 1 cup grated parmesan cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced
  • 2 tbsp fresh basil
  • Sliced cherry tomato


  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry the potatoes, then prick them all over with a fork. Rub the potatoes with the olive oil. Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender.
  3. Remove the potatoes from the oven and let them cool slightly. Cut the potatoes in half lengthwise and scoop out the flesh, leaving about 1/4-inch of potato in the skins. 
  4. Place the potato skins back on the baking sheet and bake for an additional 10-15 minutes, or until they are crispy and golden brown.  You can also put into an air fryer for extra crispiness
  5. Mix the parmesan cheese and Millie's Tomato Basil Broth bag ingredients together in a bowl.
  6. When the potato skins are ready, remove them from the oven and fill them with the parmesan cheese/tomato basil broth bag ingredients. Return the potato skins to the oven or air fryer and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  7. Remove the potato skins from the oven and let them cool for a few minutes before serving. Top each potato skin with a dollop of sour cream and a sprinkle of fresh basil and green onions, then top with sliced cherry tomato. Enjoy hot and crispy.
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