Baked Potato Skins

Despite my efforts to stop preparing meals with so much processed shredded cheese, a couple days ago I was overcome with a craving for potato skins. Thinking "how hard could it be" and just wanting to serve them as an appetizer or side dish I set about making two large skins for my husband and I. The trouble was that he LOVED them and immediately demanded more. Now don't get me wrong, these aren't difficult per se, but do involve a series of steps if you haven't prepared ahead. Thus, since I had already cleaned up and was still enjoying my own potatoes, I refused ;)

This recipe was found using the Allrecipes app on my Iphone. I modified it only slightly by using olive oil, estimating the herbs, and pre-cooking the potatoes in the microwave since they were huge.



4 large baking potatoes
3 tbs olive oil
1 tbs parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
fresh ground pepper
8 bacon strips, cooked and crumbled
1.5 c shredded cheddar cheese
sour cream for serving.

Preheat oven to 475 degrees.

Though not required, I recommend pre-baking your potatoes part-way through. Cut potatoes in half and scoop out insides leaving 1/4 in of a shell.

Combine olive oil through ground pepper. Brush potatoes on both sides.

Bake for 7 minutes, then turn and bake for another 7 minutes. Continue baking until potatoes are completely tender and beginning to crisp.

Top with cheese and bacon, then bake for an addition 2-4 minutes to melt the cheese. (I put them under the broiler.)

Serve with a dollop of sour cream.