Roxy15
All-Conference
Cheesy Bacon & Green Onion Potato Skins:
6 Large Russet Potatoes
Oil
Salt & Pepper
1/3 Cup Grated Parmesan Cheese, Optional
10-15 Slices Bacon, Cooked Until Crisp & Chopped
3-4 Cups Cheddar Cheese, Shredded
2 T. Chopped Fresh Parsley, Optional
1/4-1/2 Tsp. Cayenne Pepper
6-7 Green Onions, Finely Chopped
Sour Cream Or BBQ Sauce
Preheat oven to 400 degrees.
Wash the outside of the potatoes, then dry very well.
Place potatoes on a baking sheet.
Bake potatoes 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 degrees.
Slice the potatoes in half lengthwise.
Scoop out the pulp leaving about 1/2-in. 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 & 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 BBQ Sauce.
6 Large Russet Potatoes
Oil
Salt & Pepper
1/3 Cup Grated Parmesan Cheese, Optional
10-15 Slices Bacon, Cooked Until Crisp & Chopped
3-4 Cups Cheddar Cheese, Shredded
2 T. Chopped Fresh Parsley, Optional
1/4-1/2 Tsp. Cayenne Pepper
6-7 Green Onions, Finely Chopped
Sour Cream Or BBQ Sauce
Preheat oven to 400 degrees.
Wash the outside of the potatoes, then dry very well.
Place potatoes on a baking sheet.
Bake potatoes 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 degrees.
Slice the potatoes in half lengthwise.
Scoop out the pulp leaving about 1/2-in. 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 & 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 BBQ Sauce.
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