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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (153g) Recipe makes 8 servings The following items or measurements are not included below: 1/8 teaspoon pepper |
||
| Calories 331 | ||
| Calories from Fat 224 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.9g | 38% | |
| Saturated Fat 10.1g | 50% | |
| Monounsaturated Fat 8.7g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 45mg | 15% | |
| Sodium 522mg | 21% | |
| Potassium 362mg | 10% | |
| Total Carbohydrate 15.7g | 5% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 0.8g | ||
| Protein 11.3g | 22% | |
Ingredients
- 4 large baking potatoes, baked
- 3 tablespoons vegetable oil
- 1 tablespoon grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 8 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese (8 ounces)
- 1/2 cup sour cream (optional)
- 4 green onions, sliced (optional)
Directions
1
Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.2
Place on a greased baking sheet.3
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.4
Bake at 475° for about 8 minutes and turn over.5
Bake for another 8 minutes or so and then turn right side up.6
Sprinkle bacon and cheddar evenly inside of skins.7
Bake 2 minutes longer or until cheese is melted.8
Top with sour cream and onions, if desired.
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- Course > Appetizers
- Course > Lunch/Snacks
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Meat > Pork > Bacon
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Oven
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > New Years
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- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: mama smurf
On Jun 28, 2009
These were fabulous! I made these along with Baked Texas Jalapeño Peppers and will be making these quite often. Used the potato filling for corn chowder soup so everything was used. Thank you!
From: kbcountrymom
On Jun 28, 2009
These were absolutely delicious and easy! My DH's said "my taste buds are very happy". LOL This will definately be made over and over!
From: SaraFish
On Oct 26, 2002
My friends, this recipe is A-plus and two thumbs up! The skins came out absolutely perfect - better than a restaurant. I think they are so good because of the seasoned oil you brush on before baking, so don't skip that step. We doubled the recipe and served with store-bought Ranch dressing. I highly recommend this recipe! I posted a picture too.
From: Pets'R'us
On Nov 6, 2002
Yes, yummy and easy, better then I have made or eaten in a restaurant before!!Made a great meal together with two other Zaar recipes, TGI Friday's Style Wings TGI Friday's Style Wings and Blue Cheese Dressing Blue Cheese Dressing and Dip Thank you for posting this.
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