Bacon-Cheddar Potato Skins
From Cook's Country
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.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists