Bacon-Cheddar 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.
- 4 large russet potatoes, scrubbed
- 8 ounces bacon, chopped fine
- 4 tablespoons unsalted butter, melted
- 8 ounces cheddar cheese, shredded
- 1/2 cup minced fresh scallions
- 1/2 cup sour cream
- Kosher salt
- Freshly ground black pepper
1. MICROWAVE POTATOES Adjust oven rack to upper-middle position and 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.
2. 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.
3. 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.
4. 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.