Loaded Baked Potato Skins

• Gluten free

• Meat

  • 6 slices Bacon, smoked cooked and crumbled

• Produce

  • 1/4 tsp Garlic powder
  • 2 Green onions
  • 6 Russet potatoes, medium size

• Baking & Spices

  • 1/4 tsp Paprika
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Canola or peanut oil

• Dairy

  • 8 oz Cheddar cheese, mild
  • 1/4 cup Sour cream

Found on pocketchangegourmet.com

Description

Ingredients

• 6 medium size Russet Potatoes
• 3 Tablespoons Canola or Peanut Oil
• 1 teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper
• 6 slices smoked bacon, cooked and crumbled
• 8 ounces Mild Cheddar cheese, shredded
• 2-3 green onions, thinly sliced
• ¼ cup sour cream

Directions

• Wash and pat dry whole potatoes, poke several times with a fork or the tip of a sharp knife.
• Lightly coat with oil.
• Place on a baking sheet and cook for 45-60 minutes in a preheated 400F oven until they yield to slight pressure,
• Remove and allow to cool until they can be safely handled.
• Slice potatoes in half length ways and using a spoon scoop out leaving ¼ inch of flesh.
• Mix together the oil, salt, paprika, garlic powder and pepper.
• Place potatoes flesh side up on a cooling rack place on a cooking sheet and brush on oil mixtue.
• Cook for 7-8 minutes in a 425F oven.
• Remove and flip potatoes and brush oil mixture on skin side.
• Cook for another 7-8 minutes.
• Remove and flip potatoes again and add cheese (mounded up) and bacon.
• Place back in oven and cook for an additional 2 minutes until cheese is melted.
• Top with sour cream and sliced green pepper.