Potato Skins
by Gina Jantzen

URL Source:
Source: Cook's Country Magazine March 2007 Issue
Course: Appetizers
Cuisine: American
Food Group: Vegetable
Serves: 6


4 large Baking potatoes
3 tablespoon(s) Vegetable oil
1 tablespoon(s) Grated Parmesean/Romano cheese
1/2 teaspoon(s) Salt
1/4 teaspoon(s) Garlic powder
1/4 teaspoon(s) Paprika
1/8 teaspoon(s) Pepper
8 Slices of bacon, cooked and crumbled
1 cup(s) Shredded cheddar cheese
1/2 can(s) Sour cream
4 Scallions, sliced
Poke holes in the baked potatoes with a fork and put them in the microwave for 15 minutes (turning once half way through). Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell. Place on a greased baking sheet. Combine oil, Parmesan/Romano cheese, salt, garlic powder, paprika and pepper and brush all over potato skins. Bake at 475 for about 8 minutes skin side down and turn over. Bake for another 8 minutes or so and then turn right side up. Sprinkle bacon and cheddar evenly inside of skins. Bake 2 minutes longer or until cheese is melted. Top with sour cream and onions