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Italian Potato Skins

Carrie @ poet in the pantry
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetizer
Servings 6


  • 1 1/2 pounds fingerling potatoes scrubbed clean
  • 2 Tablespoons unsalted butter melted
  • 1 Tablespoon flaky sea salt
  • 1/2 cup ricotta
  • 1 Tablespoon Gourmet Garden Italian Herbs paste
  • 1/2 cup shredded Italian Cheese Blend
  • 1-2 Tablespoons Gourmet Garden lightly dried Parsley


  • Place potatoes on a heat-proof plate, poke holes in them with a fork, and microwave for 8 minutes.
  • Slice in half and scoop out the insides, leaving a 1/4" edge all the way around. (Reserve the insides for another use, like mashed potatoes.)
  • Line a rimmed baking sheet with aluminum foil and place the potato halves with the skin side up. Brush with melted butter and sprinkle a little bit of sea salt on each skin.
  • Broil on high on the middle rack for 3 minutes. Remove from oven, use tongs to flip over, and brush the insides with melted butter. Sprinkle with sea salt and return to oven to broil for an additional 3 minutes.
  • Remove from oven and turn it down to 400 degrees Fahrenheit.
  • In a small bowl, stir the Italian Herbs paste into the ricotta.
  • Using a melon baller, place a scoop of ricotta mixture inside each potato skin. Sprinkle shredded cheese over the tops.
  • Bake for 10-12 minutes, or until cheese melts and caramelizes.
  • Sprinkle with parsley before serving.


You can serve with jarred pizza sauce or enjoy on their own.