Loaded Baked Potato Skins Recipe
Crispy baked Loaded Potato Skins twice baked to perfection and topped with bacon, cheese, sour cream, and green onions.
- 4 large baking potatoes (baked)
- 3 Tablespoons olive oil
- 1 Tablespoon grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon pepper
- 8 strips bacon (cooked and crumbled)
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- 4 green onions sliced
Heat oven to 475 degrees F.
Cut baked potatoes in half lengthwise.
Scoop out pulp, leaving a 1/4" shell (discard pulp, or reserve for another recipe).
Place potatoes skins on a greased baking sheet.
In a small bowl combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper.
Brush over both sides of skins.
Bake for 7 minutes; turn over and bake about 7 minutes more. Bake until crisp.
Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted.
Top with sour cream and onions.
Calories: 319kcal | Carbohydrates: 35g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 310mg | Potassium: 827mg | Fiber: 3g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 12mg | Calcium: 204mg | Iron: 2mg