Loaded Potato Skins 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 Instructions 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, than cut into wedges 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 mixture. Cook for 7-8 minutes in a 425 F 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.
Posted on: Mon, 19 Jan 2015 04:03:22 +0000
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