Bacon-Cheddar Potato Skins
These bacon-Cheddar potato skins are restaurant-quality.
cooking spray
baking potatoes
4
large
canola oil
3
tablespoons
grated Parmesan cheese
1
tablespoon
salt
½
teaspoon
garlic powder
¼
teaspoon
ground paprika
¼
teaspoon
ground black pepper
⅛
teaspoon
shredded Cheddar cheese
1 ½
cups
cooked bacon, crumbled
8
strips
sour cream
½
cup
green onion, sliced
4
stalks
 Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.
  Cut potatoes in half lengthwise; scoop out and discard pulp, leaving a 1/4- to 1/2-inch-thick skin. Place potatoes on the prepared baking sheet.
  Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of potato skins.
  Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside skins and continue baking until cheese is melted, about 2 more minutes.
  Top with sour cream and green onions. Serve hot.
