Portuguese Potato Skins

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

Sharing is Knowledge

If there is one snack or appetizer that I always like to order at a restaurant or see at a football tailgate, its potato skins. Here is an American favorite with a Portuguese accent. These potato skins are a crispy tasty delight. Stuffed with linguiça and cheese, it makes an easy hot appetizer to enjoy right out of the oven or at room temperature.
Prep time: min
Cook time: min
Total time: min
Yield: 12 servings


  • 4 medium russet potatoes
  • 1 tablespoon snipped fresh chives
  • 1 ½ cups shredded cheddar cheese
  • ½ cup ground linguiça
  • ¼ cup butter, melted


  1. Poke potatoes with a fork on both sides. This will prevent them from bursting in microwave
  2. Microwave potatoes for 6 minutes. Turn over potatoes and microwave for another 6 minutes. Cook a little longer if potatoes are not fully cooked. Potatoes should be soft.
  3. When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato. Resulting in three 1/2-inch slices per potato (the 2 skin ends and the middle). Discard the middle slice or save them for a separate dish of mashed potatoes. This will leave you with two potato skins per potato (see image)
  4. With a spoon, scoop some of the potato out of each skin, being sure to leave about ¼ inch of potato inside of the skin.
  5. Brush the entire surface of each potato skin, inside and outside, with the melted butter.
  6. Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.
  7. Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.
  8. Sprinkle the ground linguiça onto the cheese.
  9. Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot