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Cheesy Bacon and Green Potato Skins

6 large russet potatoes


salt and pepper

1/3 cup grated parmesan cheese (optional)

10 -15 slices bacon ( cooked until crisp and chopped)

3 -4 cups cheddar cheese, finely grated

2 tablespoons chopped fresh parsley

1/4-1/2 teaspoon cayenne pepper

6 -7 green onions, finely chopped

sour cream or barbecue sauce


Set oven to 400°F.

Wash the outside of the potatoes, then dry very well.

Place on a baking sheet.

Bake for about 1 hour, or until the potatoes are tender (cooking time will vary depending on the size of potatoes).

Cool until able to handle.

Keep the oven heat to 400°F.

Slice the potatoes in half lengthwise.

Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins.

Oil a large baking sheet.

Place the skins on the baking sheet (skin side down, pulp side facing upwards).

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