Potato Skins Recipe

Preheat oven to 400°F. Have nearby a large rimmed sheet pan fitted with an oven safe rack. Spritz lightly with cooking spray.

Scrub the potatoes, pat dry with a paper towel. Pierce the tops with a fork. Rub on all sides lightly with oil and season with coarse sea salt. (eyeball the amount) Place onto the sheet pan and bake for 60-75 minutes or until tender.

Let the potatoes cool until easy to handle. Halve the potatoes, scoop out the flesh leaving a 1/4 inch border. (You can prep the potatoes thru this step, then wrap in foil and chill for a time saver. Save potato flesh for another use.)

In a microwave safe bowl melt butter. To the melted butter add seasoned salt, granulated garlic, onion powder and parsley. Mix well.

Increase the oven to broil. Brush the potato skins on all sides with seasoned butter. Place cut side down on a baking sheet. Broil flipping once until skin is crispy and flesh is golden. (About 5 minutes per side.)

Once crisp sprinkle cut side with shredded cheese and 1/2 crumbled bacon. Broil another 3-5 minutes or until cheese is melted and bubbly.

Serve immediately garnished with remaining crumbled bacon and green onions with a side of sour cream or ranch dressing for dipping.