Clean and bake the potatoes in a 425 degree oven for 60 mins.
I slide in the bacon on a cookie sheet during the last 15 minutes of potato baking so the bacon and potatoes come out together.
When cooled (usually about 5 minutes) cut the potatoes in half. Scoop out the pulp and save in a bowl (to eat while you're waiting for the skins). You'll want the shell to be about 1/4 inch.
Place on a cookie sheet (I use non-stick foil on the sheet) skin side UP.
Combine the oil, Parmesan Cheese, salt, garlic powder, paprika and pepper in a mixing bowl and then brush all over the potato skin.
Bake at 475 degrees for 8 minutes, then turn over.
Bake for another 8 minutes.
This is the fun part. Now you can add your bacon bits (that you've cooked earlier) or meatballs, or broccoli or whatever it is you like in your potato skins. Top with the shredded cheese.
Bake for another 2 minutes, or until the cheese is melted.
Let sklns cool for about 5 minutes.
EAT! Don't forget the sour cream (I eat with Ranch dressing).
Times will vary depending on the size of the potatoes. I use the medium sized potatoes. But I HAVE done this with large baking potatoes for our meatball skins. The longest time is waiting for the potatoes to bake, but once that's done...you're on the home stretch. When I cook skins, I use 5 potatoes which will yield 10 skins. It's a dinner all in itself. Enjoy!