Baked Potato Skins
Source of Recipe
Taste of Home
Recipe Introduction
These really do turn out crisp and golden like the fried ones they serve in restaurants. Wonderful!! The recipe is very flexible. You can use more or less of most of the ingredients. They were a little salty though so I'll either omit or reduce the amount of salt (I used kosher).
List of Ingredients
4 large baking potatoes -- baked (I used 7 different sized potatoes)
3 tablespoons vegetable oil (I used 2 T. extra virgin olive oil)
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt (will probably omit or atleast decrease next time)
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon freshly ground pepper
1 1/2 cups (6 oz) shredded cheddar cheese (I used approx. 3 or 4 oz. of cheddar/jack)
8 bacon strips -- cooked and crumbled (I used probably 4 or 5 strips)
1/2 cup sour cream (I used reduced fat and just set it out for people to add their own)
4 green onions -- sliced (I used 2--mainly using the green part)
salsa and/or Frank's hot sauce (my additions)Recipe
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-inch or so shell. Place potato 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 for 7 minutes; turn. Bake until crisp, about 7 minutes more.
Sprinkle cheddar cheese and bacon inside skins. Bake 2 minutes longer or until the cheese is melted.
Top with sour cream and onions (or serve on the side). Serve immediately. Yield: 8 servings
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