Ingredients
Method
- Bake red potatoes at 400°F until cooked through, about 30 minutes.
- Let cool enough to handle, then cut each potato in half and scoop out the inside, transferring to a mixing bowl. Make sure to leave the potato skins intact.
- Mash up the baked potato with the melted butter in the mixing bowl until there are no large chunks left.
- Add roughly ¾ of the crumbled bacon, sour cream, ranch, ½ of shredded cheddar, shaved parmesan, garlic powder, onion powder, smoked paprika, and salt and pepper to the mixing bowl with potatoes, and mix until evenly combined.
- Evenly divide the filling between the 10 crispy potato skin halves, making sure to pack it tightly (but without breaking the skin).
- Top them all with the remaining shredded cheddar and bacon crumbles and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
- Top with a little dollop of sour cream and green onion if desired and enjoy them warm!