Delicious Cheesy Bacon And Green Onion Potato Skins Recipes

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.

Steps:

• Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
• Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese mixture melts, about 25 minutes.
• Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.

Steps:

• Heat oven to 450°F.
• Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut shells crosswise in half. Place, skin sides down, on baking sheet; brush with butter.
• Bake 20 to 25 min. or until crisp and golden brown.
• Fill shells with VELVEETA; continue baking until VELVEETA begins to melt.
• Top with remaining ingredients.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Let cool enough to handle, about 10 minutes.
• Increase oven temperature to 475 degrees F (245 degrees C). Line a baking sheet with foil.
• Cut the potatoes in half lengthwise; scoop out the flesh using a melon baller leaving 1/4 inch in the shell. Reserve flesh for another use.
• Combine oil, Parmesan cheese, salt, garlic power, paprika, and pepper in a bowl. Brush over both sides of the potato skins. Place on the prepared baking sheet.
• Bake in the preheated oven for 7 minutes. Flip and continue to bake until crisp, about 7 minutes more. Remove from the oven; sprinkle with bacon pieces and Cheddar cheese. Bake until cheese is melted, about 2 minutes. Top with sour cream and green onions.

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.
• Cut potatoes in half lengthwise; scoop out and discard pulp, leaving a 1/4- to 1/2-inch thick skin. Place potatoes on the prepared baking sheet.
• Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of the potato skins.
• Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside the skins and bake until cheese is melted, about 2 more minutes.
• Top with sour cream and green onions. Serve immediately.