Bacon-Cheddar Potato Skins
We wanted crunch you could hear across the room—no deep fryer required.
Why This Recipe Works
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.
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