*4 large Idaho or russet potatoes, baked
*3 tablespoons olive oil
*1 1/2 tablespoons fresh grated parmesan cheese
*1/2 teaspoon sea salt
*1/4 teaspoon garlic powder
*1/4 teaspoon paprika
*1/8 teaspoon onion powder
*1/8 teaspoon black pepper
*8 slices bacon, cooked and crumbled
*2 cups cheddar cheese, shredded
*1/2 cup sour cream
*3-4 green onions, sliced thin
~Preheat oven to 475 degrees.
~Cut baked potatoes in half lengthwise.
~Scoop out pulp, leaving 1/4 of potato in shell. (save potato pulp for another time)
~Spray cooking spray on a baking sheet.
~Place the potato skins on the baking sheet.
~Whisk olive oil, parmesan cheese, salt, garlic powder, paprika, onion powder & pepper. Mix well.
~Brush olive oil mixture all over potato skins, making sure they are completely coated.
~Bake for 8 minutes.
~Turn over skins, and bake another 8 minutes.
~Turn back to right side up.
~Sprinkle bacon & cheese evenly over the skins.
~Bake for 2 minutes, or until the cheese has melted.
~Top with sour cream & onions (optional)
-Use can use the leftover potato (that you scoop out) for a few recipes; Shepherds Pie, Mashed Potato Soup, Mashed Potato Rolls, or Mashed Potato Pancakes.