INGREDIENTS
4 large or 8 small potatoes, baked
3 tablespoons 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 or real bacon bits like these.
4 large or 8 small potatoes, baked
3 tablespoons 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 or real bacon bits like these.
1 1/2 cups shredded Cheddar cheese
4 green onions, sliced
4 green onions, sliced
DIRECTIONS
Cut potatoes in half lengthwise; scoop out pulp, 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 right side up at 475 degrees F for 7 minutes; turn. Bake, upside down, until crisp, about 7 minutes more. Sprinkle bacon, cheddar cheese, and green onions inside skins. Bake 2 minutes longer or until the cheese is melted. Serve with sour cream or ranch dressing.
Cut potatoes in half lengthwise; scoop out pulp, 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 right side up at 475 degrees F for 7 minutes; turn. Bake, upside down, until crisp, about 7 minutes more. Sprinkle bacon, cheddar cheese, and green onions inside skins. Bake 2 minutes longer or until the cheese is melted. Serve with sour cream or ranch dressing.
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