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 ...