Baked Potato Skins
76
Turned out super crispy, loaded with cheese and bacon and seasoned to perfection.
Ingredients
| 4 | large |
russet potatoes
baked |
* |
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
Parmesan cheese
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
garlic powder
|
* |
| ¼ | teaspoon |
paprika
|
* |
| ⅛ | teaspoon |
black pepper
|
* |
| 8 | slices |
bacon
cooked and crumbled |
|
| 1 ½ | cups |
cheddar cheese, reduced-fat
shredded |
* |
| ½ | cup |
sour cream, light
|
|
| 4 | each |
scallions, spring or green onions
sliced |
Directions
Cut potatoes in half lengthwise; scoop out pulp, leaving a ¼ in. shell (save pulp for another use).
Place potatoes skins on a greased baking sheet.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
Bake at 475 degrees F for 7 minutes; turn.
Bake until crisp, about 7 minutes more.
Sprinkle bacon and cheddar cheese inside skins.
Bake 2 minutes longer or until the cheese is melted.
Top with sour cream and onions.
Serve immediately.
