Gonzo the Kid's Loaded Potato Skins

1.Preheat your oven to 400°F (200°C).

2.Wash and scrub the russet potatoes thoroughly under cold water. Pat them dry with a clean towel.

3.Prick each potato several times with a fork to allow steam to escape during baking. Rub the skins with olive oil and sprinkle with salt and pepper.

4.Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the skins are crispy and a fork easily pierces the flesh.

5.Once baked, remove the potatoes from the oven and let them cool for about 10 minutes until they are manageable to handle.

6.Cut each potato in half lengthwise and scoop out a portion of the flesh, leaving about 1/4 inch of potato on the skin to maintain structure. Reserve the scooped-out potato for another use, like mashed potatoes.

7.Brush the insides of the potato skins with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.

8.Place the potato skins on a baking sheet, cut side up, and bake for an additional 10-15 minutes, or until they are golden and crispy.

9.Remove the skins from the oven and sprinkle each with shredded cheddar cheese and crumbled bacon. Return to the oven for another 5-7 minutes, or until the cheese is melted and bubbly.

10.Once out of the oven, top each loaded potato skin with a dollop of sour cream and a sprinkle of sliced green onions. Garnish with fresh parsley if desired.