Bacon-Cheddar Potato Skins
(from Bethany’s recipe box)
Makes 16 potato skins
The potatoes can be cooked, scooped, and refrigerated in an airtight container for 2 days before proceeding with the recipe. Serve with sour cream and sliced scallions, if you like.
Source: Cook's Country February/March 2009 (http://www.woodbridgesparkling.com/pdf/SuperBowl2011.pdf)
Categories: Potato
Ingredients
- 4 russet potatoes, scrubbed
- 6 slices bacon, chopped
- salt and pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon cornstarch
Directions
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MICROWAVE POTATOES: Adjust oven rack to uppermiddle position and pre heat oven to 475 degrees. Set rimmed baking sheet inside oven. Prick potatoes all over with fork, place on paper towel, and microwave until tender, 10 to 15 minutes, turning potatoes over after 5 minutes.
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FRY BACon: Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Reserve 2 teaspoons bacon fat, then transfer bacon to paper towel–lined plate. Blot bacon with paper towels to remove excess grease.
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CRisp sKins: Quarter potatoes lengthwise, let cool 5 minutes, and then scoop out most of flesh (reserve for another use), leaving ¼-inch layer of potato flesh. Brush exterior of potatoes with reserved bacon fat and season with salt and pepper. Transfer potatoes, skin side down, to preheated baking sheet and bake until golden brown and crisp, 15 to 20 minutes.
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FILL SKINS: Combine cheeses, cornstarch, half of bacon, ½ teaspoon salt, and ¼ teaspoon pepper in bowl. Remove potato shells from oven and top with cheese mixture. Return to oven and bake until cheese melts, 2 to 4 minutes. Transfer skins to paper towel–lined plate and sprinkle with remaining bacon. Serve