Cheesy Hummus Potato Skins

We draw names to bring each other birthday treats at work. Somehow, I forgot to bring my persons. Not only did I forget, I forgot for over a month. In an effort to make amends, I made various and many treats to share. These stole the show. The crusty cheese topping contrasts with the creamy filling. The pimentos and green onion give it just the right kick. Give ’em a try and tell me what you think!

For the shredded cheese, I used the Quattro Formaggio blend from Trader Joe’s. It’s a mix of Parmesan, Asiago, Fontina, and Provolone cheese, a nice mix of soft and hard cheese.

Cheesy Hummus Potato Skins

Serves 12, 2 piece servings

12 baby potatoes
1 cup red pepper hummus
1 cup shredded cheese
3 green onions (about 3 Tbsp.)
3 tsp. pimentos
Garlic salt & pepper to taste
Extra shredded cheese

Wash baby potatoes. Sprinkle with garlic salt and pepper. Bake baby potatoes until fork tender.

While potatoes are baking, mix together the red pepper hummus, shredded cheese, green onions, pimentos, garlic salt, and pepper.

Cool the baby potatoes until you are able to handle them. Once cooled, cut the potatoes in half and scoop out the insides leaving about a ¼ inch of white from the skin (a melon baller works well for this). Season the potato skins with garlic salt and pepper.

Fill the potatoes with the hummus mix and top each piece with a sprinkle of cheese.

Bake the potato skins for approximately 20 minutes or until golden brown.

Download a pdf version here:  Cheesy Hummus Potato Skins.

Have questions, comments, or suggestions? Leave it below or you can reach me at I’d love to hear from you!



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