Baked Potato Skins
![Baked Potato Skins](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTU5MzMsInB1ciI6ImJsb2JfaWQifX0=--1f8e60fe73c0889ce20dc256c7660e483cf36742/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_a972dbf52bb14336ea46.jpg)
Yield
8 servingsPrep
5 minCook
14 minReady
19 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
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 |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | large |
russet potatoes
baked |
*
|
45 | ml |
vegetable oil
|
|
15 | ml |
Parmesan cheese
|
|
2.5 | ml |
salt
|
|
1.3 | ml |
garlic powder
|
|
1.3 | ml |
paprika
|
|
0.6 | ml |
black pepper
|
|
8 | slices |
bacon
cooked and crumbled |
|
355 | ml |
cheddar cheese, reduced-fat
shredded |
* |
118 | ml |
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.