Who doesn’t love bacon? Well, except for us vegetarians and vegans. 😉
Here’s the thing, I still cook meat for other people. Just like they respect my food choices and provide me with a vegetarian dish when I go to their house, I always try to provide my meat-eating friends with something, too.
These bacon and cheddar potato skins are gluten free, and pretty easy to whip up.
4 large baked potatoes
8 sliced cooked bacon, very crisp
1 1/2 cups shredded cheddar cheese
4 tablespoons vegetable oil
1 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon garlic salt
Preheat the oven to 475 degrees.
Slice each baked potato in half length-wise.
Scoop out the insides, leaving about 1/4 of an inch inside the skin.
Put the insides of the potato in a separate bowl and save for another
Arrange the potato skins on a non-stick baking sheet.
Mix together the oil, paprika, garlic salt in pepper in a small bowl.
Brush both sides of the potato with the mixture.
Bake for 7 minutes, turn and bake on the other side for another 7 minutes.
Break the bacon into small pieces and fill the potatoes.
Top with cheese.
Bake for 2 minutes or until cheese is melted.