DELICIOUS CHEESY BACON AND GREEN ONION POTATO SKINS
These are easy to make and can be made hours in advance or a day ahead and chilled until ready to pop in the oven, instead of cheddar you can use a mixture of you favorite cheeses, I like using marbled mixed with the cheddar. If you are serving these as an appetizer you can use 10-12 small russet potatoes instead of large --- all ingredients may be adjusted to taste --- these are very good!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Set oven to 400°F.
- Wash the outside of the potatoes, then dry very well.
- Place on a baking sheet.
- Bake for about 1 hour, or until the potatoes are tender (cooking time will vary depending on the size of potatoes).
- Cool until able to handle.
- Keep the oven heat to 400°F.
- Slice the potatoes in half lengthwise.
- Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins.
- Oil a large baking sheet.
- Place the skins on the baking sheet (skin side down, pulp side facing upwards).
- Sprinkle the inside with salt and pepper and grated Parmesan cheese (if using).
- In a bowl combine the shredded cheese, chopped bacon, parsley and cayenne pepper; mix to combine.
- Evenly divide the cheese mixture over top of the skins.
- At this point you can cover tightly with plastic wrap refrigerate until ready to serve.
- Bake for about 25 minutes, or until the skins are crisp and the cheese melts.
- Transfer the skins to a platter and sprinkle with finely chopped green onions.
- Serve with sour cream and/or barbecue sauce.
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