A classic restaurant appetizer, potato skins are incredibly filling and tasty. Not only are they easy to make, but they are also a perfect way to use up leftover baked potatoes from a big dinner.
Preheat the oven to 475°. Lightly oil a baking pan and set aside.
Cut the baked potatoes in half lengthwise. Scoop out the interior, leaving a 1/4-in. shell. Save the scooped out potato for another recipe, simply place in a sealed bag and freeze for later!
Place the potato skins on a greased baking sheet.
Combine the oil with the Parmesan, salt, garlic powder,onion powder, paprika and pepper, then brush over both sides of the potato skins.
Place the skins on a the prepared baking sheet.
Bake the skins until crisp, about 7 minutes on each side.
Divide the bacon and cheddar cheese between the skins.
Bake until the cheese is melted, about 2 minutes longer.