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Crispy Baked Potato Skin with Mexican-Blend Cheese

yield: 4 total time: 85 minutes
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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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