Crispy Baked Potato Skins
These are great as an appetizer, a side dish or for a party, like the superbowl!
- 6-8 red potatoes
- 4 TBS melted butter or margarine
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 6-8 bacon strips cooked and crumbled
- shredded cheddar cheese
- shredded Parmesan cheese
- coarse sea salt
- sliced green onion or minced purple onion
Wash and scrub red potatoes. In pressure cooker place 1 cup water and rack. Place red potatoes in and seal. Cook for 20 minutes quick release. If they are not fork tender when finished add a few more minute and cook again.
After potatoes have been baked cut them in half lengthwise, scoop out the pulp leaving about 1/4 inch in shell. BE SURE TO FIRM HOLD THE EDGES SO THE SKIN DOESNT TEAR. (see photo in post)
Place potato skins flesh side down on a parchment lined baking sheet.
Combine butter, garlic powder.
Brush over skin.
Bake at 475 degrees skin side up for 7 minutes. Turn over and sprinkle bacon, cheddar cheese and chicves inside skins and bake 7 minutes(or until cheese is melted).
Top with sour cream serve immediately.
Serving: 1g | Calories: 116kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 94mg | Potassium: 380mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 7mg | Calcium: 9mg | Iron: 1mg