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Baked Potato Skins

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Baked Potato Skins

Turned out super crispy, loaded with cheese and bacon and seasoned to perfection.

 

Yield

8 servings

Prep

5 min

Cook

14 min

Ready

19 min

Ingredients

Amount Measure Ingredient Features
4 large russet potatoes
baked
* Camera
3 tablespoons vegetable oil
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1 tablespoon Parmesan cheese
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½ teaspoon salt
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¼ teaspoon garlic powder
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¼ teaspoon paprika
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teaspoon black pepper
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8 slices bacon
cooked and crumbled
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1 ½ cups cheddar cheese, reduced-fat
shredded
*
½ cup sour cream, light
4 each scallions, spring or green onions
sliced
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Ingredients

Amount Measure Ingredient Features
4 large russet potatoes
baked
* Camera
45 ml vegetable oil
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15 ml Parmesan cheese
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2.5 ml salt
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1.3 ml garlic powder
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1.3 ml paprika
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0.6 ml black pepper
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8 slices bacon
cooked and crumbled
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355 ml cheddar cheese, reduced-fat
shredded
*
118 ml sour cream, light
4 each scallions, spring or green onions
sliced
Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 11183% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 349mg 15%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 3%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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