Baked Potato Skins

This is such a great recipe that we've been using every now and then for years. I really love this one - it's great as an appetizer and also works really well in place of a baked potato as a side dish. You really can't beat anything with cheese and bacon. :)

I personally don't use the full amount of bacon and cheese called for in the original recipe (listed below) and I omit the green onions. I used 4 large thick cut strips of bacon for the 4 potatoes we baked up for this one, and maybe about 3/4 a cup of shredded cheddar cheese and they were still PLENTY cheesy!! I do use the full amount of seasoned oil to brush on the potatoes which adds a great flavor and crispiness when they're baked up.

This recipe anticipates you will already have baked potatoes on hand and doesn't provide baking instructions - so make sure to keep that in mind and start about 1 1/2 - 2 hours before you want to eat to give you time to bake your potatoes and allow them to cool enough to handle for the recipe below.

This is a terrific way to use up baked potatoes if you have some lying around too!

Baked Potato Skins by Trish Perrin  on AllRecipes.com

Ingredients 

4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream
4 green onions, sliced (optional)

Directions 

1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a lightly greased baking sheet.
2. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
3. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more.
4. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
5. Top with sour cream and onions (if using). Serve immediately.