Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Bacon Cheese Potato Skins


4 large baking potatoes
3 Tblsp. vegetable oil
1 Tblsp. grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded Gouda cheese
1/2 cup sour cream
1 green onion top or fresh chives, sliced


Preheat oven to 375 degrees F. Bake potatoes for 45 - 50 minutes. Remove from oven and let cool. Cut potatoes in half length-wise and scoop out the potato pulp, leaving about 1/4 inch attached the the skin. Save the potato pulp for another recipe.

Preheat the oven to 475 degrees F. Place a piece of parchment paper on a baking sheet. In a bowl, combine vegetable oil, Parmesan cheese, salt, garlic powder, paprika, and pepper and brush all over potato skins.

Bake potato pulp side up for 8 minutes, then turn so the skin is facing up and bake another 8 minutes. Turn the potatoes over again and fill with shredded cheese and bacon and bake for another 2-4 minutes or until the cheese has melted. Remove from oven and top with sour cream and green onions.

         ©2007-2017 All rights Reserved.