For day 2 of my Super Bowl eats, we are featuring potato skins! These are one of my absolute favorite football snacks, and I tend to make extra to eat the next day.
4 large baking potatoes, baked
3 tbs vegetable oil
1 tbs gratee Parmesean cheese
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled
1 and 1/2 cups shredded cheddar cheese
sour cream for topping
Cut potatoes in half lenghtwise. Scoop out pulp, leaving a 1/4 inch shell. Discard pulp.
Place potato skins on a greased baking sheet.
Combine oil, parmesean cheese, salt, garlic powder, paprika, and pepper. Brush over both sides of the potato skins.
Bake at 475 degrees for 7 minutes. Turn.
Bake for 7 more minutes, or until crisp.
Sprinkle bacon and cheddar cheese inside the skins.
Place skins back in the oven, and bake until the cheese is melted- about 2 additional minutes.
If desired, top with sour cream.