Loaded Potato Skins

 


Loaded Potato Skins

Ingredients

4 russet potatoes, scrubbed, dried

Extra-virgin olive oil (for brushing)

Kosher salt

4 oz. bacon, cut into 1/4" pieces

1 c. shredded cheddar

1/2 c. sour cream

2 scallions, thinly sliced

Directions

Step 1Preheat oven to 425º. Place potatoes on a heatproof plate and prick all over with a fork. Microwave 5 minutes. Transfer potatoes to a parchment-lined sheet pan. Brush potatoes with oil; season with salt.

Step 2Bake potatoes until tender, 20 to 25 minutes. Let cool.

Step 3Meanwhile, in a large skillet over medium-high heat, cook bacon, stirring occasionally, until crisp, about 8 minutes. Transfer bacon to a plate; reserve fat.

Step 4Cut potatoes in half lengthwise. Using an ice cream scooper or spoon, scoop out potato flesh, leaving a 1/4"-thick shell. Return skins to sheet pan. Brush all over top and bottom with bacon fat.

Step 5Bake potato skins until golden brown and crisp, about 2o minutes.

Step 6Reduce oven temperature to 375º. Sprinkle cheddar over potatoes. Continue to bake until cheese is melty, about 5 minutes.

Step 7Transfer potatoes to a platter. Top with bacon, a spoonful of sour cream, and scallions.

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