Bacon Cheddar Potato Skins

Inspired by TGI Friday's Loaded Potato Skins

"Thanks goodness it's tater time! My take on the classic app bakes up crisp and hearty. It's one of our family's favorites." - Trish Perrin, Keizer, OR

Inspired by TGI Friday's Loaded Potato Skins

"Thanks goodness it's tater time! My take on the classic app bakes up crisp and hearty. It's one of our family's favorites." - Trish Perrin, Keizer, OR

John Erskine @erskine

Inspired by TGI Friday's Loaded Potato Skins

"Thanks goodness it's tater time! My take on the classic app bakes up crisp and hearty. It's one of our family's favorites." - Trish Perrin, Keizer, OR

Inspired by TGI Friday's Loaded Potato Skins

"Thanks goodness it's tater time! My take on the classic app bakes up crisp and hearty. It's one of our family's favorites." - Trish Perrin, Keizer, OR

Saved

Ingredients

30 minutes

8 servings

4large baking potatoes, baked
3 Tbsp.canola oil
1 Tbsp.grated Parmesan cheese
1/2 tsp.salt
1/4 tsp.garlic powder
1/4 tsp.paprika
1/8 tsp.pepper
8 stripsbacon, cooked and crumbled
1 1/2 cupsshredded cheddar cheese
1/2 cupsour cream
4green onions, sliced
1 potato skin: 350 cal., 19g fat (7g sat. fat), 33mg chol., 460mg sod.,34g carb. (2g sugars, 4g fiber), 12g pro

Saved

Steps

30 minutes

1

Preheat oven to 475°, 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.
2

Combine oil with the next 5 ingredients; brush over both sides of skins.
3

Bake until crisp, about 7 minutes on each side. Sprinkle bacon and cheddar cheese inside skins. Bake until cheese is melted, about 2 minutes longer. Top with sour cream and onions. Serve immediately.