Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potato skins on a greased baking sheet.
In a small bowl, combine the oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
Bake at 475° for 7 minutes on each side or until crisp. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.Yield: 8 servings.
4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup sour cream
4 green onions, sliced
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