Ingredients:
6 large russet potatoes
oil
salt and pepper
1/3 cup grated parmesan cheese (optional)
10 -15 slices bacon ( cooked until crisp and chopped)
3 -4 cups cheddar cheese, finely grated
2 tablespoons chopped fresh parsley
1/4-1/2 teaspoon cayenne pepper
6 -7 green onions, finely chopped
sour cream or barbecue sauce
Directions:
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.
Servings: 12
Time preparation: 90 min.
Time total: 115 min.