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Yummy Baked Potato Skins


  • 4large baking potatoes, baked
  • 3tablespoons vegetable oil
  • 1tablespoon grated parmesan cheese
  • 1⁄2teaspoon salt
  • 1⁄4teaspoon garlic powder
  • 1⁄4teaspoon paprika
  • 1⁄8teaspoon pepper
  • 8slices bacon, cooked and crumbled
  • 2cups shredded cheddar cheese (8 ounces)
  • 1⁄2cup sour cream (optional)
  • 4green onions, sliced (optional)


  • Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
  • Place on a greased baking sheet.
  • Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
  • Bake at 475° for about 8 minutes and turn over.
  • Bake for another 8 minutes or so and then turn right side up.
  • Sprinkle bacon and cheddar evenly inside of skins.
  • Bake 2 minutes longer or until cheese is melted.
  • Top with sour cream and onions, if desired.


  • SaraFish

    My friends, this recipe is A-plus and two thumbs up! The skins came out absolutely perfect – better than a restaurant. I think they are so good because of the seasoned oil you brush on before baking, so don’t skip that step. We doubled the recipe and served with store-bought Ranch dressing. I highly recommend this recipe! I posted a picture too.

  • JoAnn

    Wonderful, wonderful recipe. These have got to be the best potato skins I have ever made. They rival if not surpass restaurant ones also. Didn’t have cheddar cheese so I used colby and Monterey Jack cheese and it was delicious. Easy to make and will definitely be making these often. Thank you for sharing.

  • KathyRose

    Loved them !!! Will make many times. Great for nibbling on while watching football.

  • Kate in Ontario

    Excellent recipe. I seved these as a side dish with quesadillas and they were gone in no time. I was out of garlic powder so I sprinled them with cajun seasoning to blend with the quesdillas. Will be making again soon.

  • Karen=^..^=

    Wow, these were soooo good. We had them as a side dish instead of an appetizer. The whole family loved them and they were pretty easy to make (even with rubbing the oil all over them, cause I couldn’t find my pastry brush!). I only used 3 potatoes because they were huge and they ended up being the perfect side dish size for the 6 of us. Thanks for sharing…theses were fabulous.

  • CountryLady

    I’ve never made potato skins before …but I will definitely be making these again! However…….I made the mistake of using my Pampered Chef cheese grater & fresh parmesan; since it wasn’t grated fine enough, it was difficult to “brush” on the skins & when I turned them upside down on the baking sheet, a lot of it fell out. Next time, I’ll use the grated parmesan in the can or grate the fresh with my microplaner.

  • Midge Plourde

    Delish! We really loved these. Will definately make them again…

  • Jean Montfort

    My husband and I were recovering from colds and where tired of soup. Found this recipe, the only one I had all the ingredients for, and we loved it. I think the next time I make it I will add with the cheese some taco meat and make it a full meal. It was easy to do and looked beautiful. Would serve to company. Also, very good warmed up the next day for lunch.


    Really good! I made them yesterday for our New Year’s Eve as a snack,and they turned out great. Only different thing I did,was to spinkle the chopped green onion in them with the bacon, and then put in the cheese. We had them with sour cream,and most of them are gone.Happy New Year!

  • Pets’R’us

    Yes, yummy and easy, better then I have made or eaten in a restaurant before!!Made a great meal together with two other Zaar recipes, TGI Friday’s Style Wings TGI Friday’s Style Wings and Blue Cheese Dressing Blue Cheese Dressing and Dip Thank you for posting this.