Bacon Cheddar Potato Skins

Once you taste Bacon Cheddar Potato Skins, you will never want to order potato skins at a restaurant again. 

 

Bacon Cheddar Potato Skins

4 large baking potatoes, baked

1/2 cup plus 1 tbsp. canola oil

3 tbsp. grated Parmesan cheese

1 1/2 tsp. salt

3/4 tsp. garlic powder

3/4 tsp. paprika

3/8 tsp. pepper

8 bacon strips, cooked and crumbled

Shredded sharp cheddar cheese

Sour Cream

4 green onions, sliced

Preheat oven to 475 degrees.  Cut baked potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch shell.  Place potato skins pulp-side up on a greased baking sheet.

Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper; brush over the pulp side of the potatoes. Turn the potatoes over brushing the oil mixture on the bottoms.  Leave them bottom-side up.

Bake at 475 degrees for 7 minutes; turn pulp-side up.  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 green onions.  Serve immediately.

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