Baked Potato Skins

By izzie

Ingredients

• 4 large baking potatoes, baked
• 3 tbsp. vegetable oil
• 1 tbsp. grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika
• 1/8 tsp. pepper
• 8 bacon strips, cooked and crumbled or bacon chips premade
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup sour cream
• 4 green onions, sliced

Details

Servings 8

Preparation

Step 1

Cut potatoes in half lengthwise; scoop out pup, leaving a 1/4-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 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.

**Simply Wonderful! Use older potatoes that were soft if you have them. I used the olive oil and using bacon bits really was a time saver. I coated the potato with the oil mixture then baked the potatoes for 1 hour at 425 degrees then let the taters sit for about 15-20 minutes before scooping out the insides. I followed by coating one side baking 7 min., then the other side and baking 7 min.

**A great way to use the scooped potatoes is to put in a bowl, mash with a fork with a little butter or margarine. (of course you can add garlic or whatever season flavor you like) Spread our crescent rolls to form a rectangle, push together and cut in half. Put some potato in the middle, fold all four edges up - forming those cute little potato puffs that you get at the supermarket for so much money. Bake at 350 degrees until golden brown. You can get two appetizers in one!