Loaded Baked Potato Skins

Loaded Baked Potato Skins
We got some unexpected snow while we were in church on Sunday morning.  It was beautiful, but it really made grocery shopping impossible for me on Sunday!  We NEEDED football food…so I started looking in the pantry for something to come up with.  I made this cheesy bean dip (YUM…thanks Kellie!), and these loaded baked potato skins.  We ate sour cream on our skins, but I didn’t get a chance to take a photo.  They were gone THAT FAST.  I cheated and “baked” the potatoes in the microwave AND used pre-cooked bacon crumbles.  We are bracing for some more snow, and I still have a couple pounds of potatoes left.  I know what we are having for dinner tonight…

Loaded Baked Potato Skins
recipe from Six Sisters Stuff

4 large baking potatoes, baked (i used some smaller potatoes on hand)
3 Tablespoons olive 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 crumbles)
1 1/2 cups shredded cheddar cheese
sour cream
green onions (optional)

Preheat oven to 475.

Cut baked potatoes in half lengthwise and scoop out the pulp, leaving a 1/4 inch shell.  Place the skins on a baking sheet.  Combine the olive oil, parmesan, salt, garlic powder, paprika and pepper.  Brush this oil mixture on both sides of the skins.  Bake for 7 minutes.  Turn skins over and bake another 7 minutes until crispy.  Sprinkle bacon and cheese inside the skins, and bake for another 2 minutes until the cheese is melted.  Top with sour cream and onions.



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