Cheesy Baked Potato Skins

01Method

1. 1

   Heat the oven to 450°F (230°C). Pierce each potato multiple times with a fork and arrange on a baking sheet.

2. 2

   Roast until a fork slides in easily, 50 minutes to 1 hour. Allow to cool until safe to handle, about 10 minutes.

3. 3

   Raise the oven temperature to 475°F (245°C) and line a baking sheet with aluminum foil.

4. 4

   Halve each potato lengthwise and use a melon baller to hollow out the flesh, leaving about ¼ inch of potato in the skin. Set the scooped flesh aside for another purpose.

5. 5

   Whisk together the oil, Parmesan, salt, garlic powder, paprika, and pepper in a small bowl. Brush the mixture over the inside and outside of each skin, then lay them on the prepared baking sheet.

6. 6

   Bake for 7 minutes, then flip and continue baking until the skins are crisp, about 7 minutes more. Pull from the oven, scatter bacon and Cheddar over the tops, and return to the oven until the cheese is fully melted, about 2 minutes. Finish with a dollop of sour cream and a sprinkle of green onions before serving.