Yield 12 potato skins

Ingredients:

• 6 large russet potatoes
• salt and pepper
• garlic powder (optional, use a small amount only for each skin)
• freshly grated Parmesan cheese (use as much a you like)
• 10-15 slices bacon (cooked until crisp and chopped)
• 3-4 cups finely shredded cheddar cheese
• 2 tablespoons finely chopped fresh parsley
• pinch cayenne pepper (or adjust suit heat level)
• 7 green onions, finely chopped
• sour cream or barbecue sauce

Instructions:————————————

1. Preheat oven to 400 degrees F.
   
2. Wash the outside of the potatoes, then dry very well.
3. Place on a baking sheet.
4. Bake for about 1 hour to 1-1/2 hours, or until the potatoes are tender (cooking time will vary depending on the size of potatoes).
5. Cool until able to handle.
6. Keep the oven heat set to 400 degrees F.
   
7. Slice the potatoes in half lengthwise.
8. Scoop out the pulp leaving about 1/2-inch thick layer of the cooked potato on the skins.
9. Grease a large baking sheet.
10. Place the skins on the baking sheet (skin side down, pulp side facing upwards).
11. Sprinkle the inside with salt, pepper, a small amount of garlic powder and grated Parmesan cheese.
12. In a bowl combine the shredded cheese, chopped bacon, parsley and cayenne pepper; mix to combine.
13. Evenly divide the cheese mixture over top of the skins.
14. At this point you can cover tightly with plastic wrap refrigerate until ready to serve.
15. Bake for about 25 minutes, or until the skins are crisp and the cheese melts (if you are baking from a cold state then baking time may be slightly longer).
    
16. Transfer the skins to a platter and sprinkle with finely chopped green onions.
17. Serve with sour cream and/or barbecue sauce.