Baked Potato Skins
Friday night is "cheat night" in our house - I have to watch what I eat because I inherited a horrible (Read: non-existent) metabolism. I eat a lot of protein and vegetables, and not a lot of starchy foods, so that I can keep wearing the cute clothes that I love to shop for. Come Friday night, however, I eat ALL OF THE THINGS, with zero guilt. It's the night I get to experiment with new appetizer recipes, and a few weeks ago I decided that I wanted to try my hand at making baked potato skins.
I've made them the following two Fridays because my entire family requested them and I love them as well.
4 large Russett potatoes, baked
4 tablespoons vegetable oil
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled
2 cups shredded Cheddar cheese
Green onions, sliced
Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Place potatoes skins on a greased baking sheet.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper. Brush over both sides of the potato skins.
Bake at 475 degrees for 7 minutes. Turn and bake until crisp, six to seven minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake until the cheese is melted, approximately two minutes. Top with sour cream and onions and serve.