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
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.