Crispy Potato Skins

 

 

 

 

 

 

 

 

 

I love to make potato skins for an appetizer or for a meal. Soft and and cheesy on the inside and perfectly crispy on the outside!  Betcha can’t eat just one!

 Crispy Potato Skins

 6 Russet baking potatoes

3 melted butter

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

8 bacon strips, cooked and crumbled

6 thin slices Velveeta cheese from block

1 cup shredded cheddar cheese

4 green onions, sliced

Heat oven to 375 degrees.  Pierce just the top of your potatoes with a fork. Bake at 400 for 45 minutes. Remove from oven and cool enough to handle.

 

 

 

 

 

 

 

 

 

In a small bowl, mix together the melted butter, Parmesan, salt, garlic powder, and pepper.  Place shells, opening sides down, on a greased baking sheet; brush each potato bottom with butter and spice mixture. Place back in the oven and bake for another 10 minutes or until brown and crispy.

 

 

 

 

 

 

 

 

 

 

 

 

Remove potato shells from oven; turn over so that the cavity is now facing you. Add a small slice of Velveeta cheese to the center of each shell. Sprinkle chopped bacon on top of cheese. Then sprinkle shredded cheddar on top. Bake for 2 more minutes until cheese is melted.

 

 

 

 

 

 

 

 

 

 

 

 

Add  some green onions or chives, and a dollop of sour cream.  Or just eat them like they are! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So Good!!!!

 

 

 

 

 

 

 

 

 

 

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