A simple and quick snack recipe found on countryliving.com
A pretty nifty way to serve potatoes if you ask me. Remove most of the potato stuff and fill them with bacon and cheese, bake them crispy in the campfire ambres and top it with spring onion and sour cream – Ted
Yield: 8 servings.
Recipe by the tasteofhome.com test kitchen
4 large baking potatoes, baked
3 tablespoons canola oil
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 bacon strips, cooked and crumbled
1-1/2 cups (6 ounces) shredded cheddar cheese
1/2 cup sour cream
4 spring onions, sliced
 Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).
 In a small bowl, combine the oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.
 Wrap the skins in foil and place in the campfire ambers an bake until crisp. Sprinkle bacon and cheddar cheese inside skins. Rewrap and bake 2 minutes longer or until the cheese has melted. Top with sour cream and onions.