I know that the world hates carbs, but sometimes the good ones are just what the doctor ordered. These baked potato skins are low in fat and calories, and rather delicious.
4 large Russett potatoes, baked
4 tablespoons vegetable oil
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled
2 cups shredded Cheddar cheese
Green onions, sliced
Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Place potatoes skins on a greased baking sheet.
Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper. Brush over both sides of the potato skins.
Bake at 475 degrees for 7 minutes. Turn and bake until crisp, six to seven minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake until the cheese is melted, approximately two minutes. Top with sour cream and onions and serve.