- Yields 12 potato skins
- 6 medium Russet potatoes
- Olive oil, for brushing
- Kosher salt
- Cooking spray
- 6 strips bacon
- 1/2 lb medium shrimp, peeled and deveined
- 1/4 tsp garlic powder
- 1/4 tsp onion salt
- 1/2 tsp dried parsley
- 1 c shredded sharp cheddar
- Optional: Sour cream, for topping
Preheat oven to 350 degrees.
Rinse and scrub the potatoes thoroughly and pierce a few times with the tines of a fork. Bake the potatoes until tender, about 1 hour (sometimes I nuke them in the microwave if I’m low on time). Remove and allow to cool before handling.
Meanwhile, cook the bacon and shrimp. Lightly coat a large skillet with the cooking spray over medium heat. Add the bacon and cook until it is brown but still bendable, about 2 minutes per side. Remove the bacon and drain on paper towels. In the same skillet, add the shrimp to the bacon grease. Cook on both sides until the shrimp turn are cooked through, about 5 minutes. Remove the shrimp and drain on paper towels. Once cool enough to handle, chop the bacon and shrimp, set aside.
Preheat the broiler. Once the potatoes are cool enough to handle, slice each potato in half using a sharp knife. Carefully scoop out the pulp of the potato, leaving about 1/4 inch of the pulp intact. Brush the outside of the potato skins with olive oil and sprinkle with kosher salt and pepper.
Evenly distribute the chopped bacon and shrimp on top of each potato skin. Season with garlic powder, onion salt and parsley. Sprinkle cheese over all.
Broil until the cheese melts and the skins are crispy, about 5 minutes.
Remove from oven. Dollop with sour cream, if desired.