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Bacon-Cheddar Potato Skins

From

February/March 2009

Bacon-Cheddar Potato Skins

We chose russet potatoes for our Bacon-Cheddar Potato Skins because of their thick skins. We prepared them with a combination cooking method: started in the microwave, then finished in the oven. Cooked this way, they took a fraction of the time of potatoes cooked straight through in the oven. For extra flavor and crispness, we brushed the skin side of the shells with rendered bacon fat. Cutting the skins in quarters before baking increased the surfaces that touched the hot baking sheet and made for more crispy bits. Taking a cue from our twice-baked potato recipe, we baked the shells before filling them to cook out excess moisture. After the initial baking, we filled the shells, then returned them to the oven to melt the cheese.

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.

Ingredients

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