4 medium to large baking potatoes, baked
3 TB olive oil
½ tsp salt
¼ tsp garlic powder
¼ tsp paprika
1/8 tsp pepper
6 bacon strips, cooked (I use Applegate Farms Sunday Bacon from WF)
4 green onions, sliced (optional)
Cook bacon. If you don’t want to stand at the stove with grease splattering you, you can cook them in the oven on a baking sheet that has sides, at 375 degrees for 16-20 minutes, depending on the crispiness you desire. Blot bacon with paper towels and allow to cool, then crumble into bits. Set aside.
Cook the potatoes. Wash potatoes and dry with paper towels. Put in oven at 425 degrees for 30 minutes. Take out and pierce with fork 3 or 4 times. Put back in the oven for 20-30 more minutes (depending on the size of the potatoes).
Cut baked potatoes in half lengthwise. Scoop out the potatoes, leaving a ¼ inch shell. Place potato skins on a greased (I use melted butter) baking sheet/pan. Combine oil, salt, garlic powder, paprika, and pepper. Brush over both sides of skins. Bake at 475 degrees for 7 minutes; turn over. Bake until crisp, about 7 more minutes. Sprinkle bacon inside skins. If you want to add some parmesan and cheddar cheese, add these, then bake 2 minutes longer or until the cheese is melted. Top with sour cream and green onions (optional). Serve immediately.
(I usually need to double the seasoning and oil recipe but I think it depends on how big the potatoes are.)
I sometimes use Hormel All Natural bacon from Woodman’s.
Feingold Stage 2 (if you leave out the paprika, it would be stage 1)