Bacon Cheddar Potato Skins Recipe
I fill my restaurant-worthy baked potato boats with cheese, bacon and a dollop of sour cream. Have them at lunch, snack time or cocktail hour. —Trish Perrin, Keizer, Oregon
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/8 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 tablespoon grated parmesan cheese
- 3 tablespoons canola oil
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 4 green onions sliced
- 8 bacon strips cooked and crumbled
- 4 large baking potatoes baked
- Carbohydrate 32.820415600355 g
- Cholesterol 4.54843750370185 mg
- Fat 6.83137135731147 g
- Fiber 4.09749094401262 g
- Protein 4.22067301415449 g
- Saturated Fat 1.3092655876489 g
- Serving Size 1 1 serving (201g)
- Sodium 21.5168056954006 mg
- Sugar 28.7229246563424 g
- Trans Fat 0.173536824979145 g
- Calories 205 calories
Directions Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet. In a small bowl, combine the oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475degrees for 7 minutes on each side or 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. Serve immediately. Yield: 8 servings. Originally published as Baked Potato Skins in Taste of Home October/November 1998, p64
