INGREDIENTS:

• 8 Slices Bacon, Cut Into Small Pieces

• 4 Large Baked Potatoes

• 3 Tbsp. Vegetable Oil

• 1/2 Tsp. Salt

• 1/4 Tsp. Garlic Powder

•1/4 Tsp. Paprika

• 1 Tbsp. Grated Parmesan Cheese

• 1/8 Tsp, Pepper

• Vegetable Oil For Deep Frying

• 2 Cups Shredded Cheddar Cheese

• 1/2 Cup Sour Cream

• 2 Large Green Onions, Sliced

DIRECTIONS:

Pierce potatoes & Microwave paper towels for 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes. When Potatoes have cooled, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use. Mix oil, salt, garlic powder, paprika, cheese & pepper. Brush mixture over skins. Heat oil to 365°F. Fry in batches for 5 minutes. Heat oven to 450° F. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese & bacon. Bake 7 to 8 minutes or until cheese is melted. Top with sour cream & onions.