Baked Potato Skins
From: Trish Perrin
"'Both crisp and hearty, this snack is one that is often asked by my family," says Trish Perrin of Keizer, Oregon. "
4 large potatoes au gratin, 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 strips bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
4 spring onions, sliced
Cut potatoes in half lengthwise, hollow out the flesh, so that a 1/4-inch. Shell (save pulp for another use). Place potatoes skins lay on a greased baking sheet. Combine oil, Parmesan, salt, garlic powder, paprika and pepper, brush over both sides of the skins. Bake at 475 degrees F for 7 minutes, turning. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese in furs. Bake is 2 minutes longer or until cheese is melted. Top with sour cream and onions. Serve immediately.