Crispy Baked Potato Skin with Mexican-Blend Cheese
yield: 4
total time: 85 minutes
Ingredients
- 8 russet potatoes medium-sized
- 1 cup shredded Parmesan cheese
- 3 cups shredded Mexican blend cheese
- 1 cup crumbled bacon or 5 slices of cooked bacon – crushed
- 1 teaspoon garlic powder
- salt
- pepper
- 1 cup olive oil
- sour cream
- chopped green onion or parsley
Nutrition
- Calories : 1460 calories
- Carbohydrate : 85 grams
- Cholesterol : 155 milligrams
- Fat : 104 grams
- Fiber : 5 grams
- Protein : 48 grams
- SaturatedFat : 35 grams
- Sodium : 2340 milligrams
- Sugar : 10 grams
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