Potato Skins
Crisp potato skins with cheddar, bacon, sour cream and chives.
Ingredients
- 5 lbs Medium-Sized Gold Potatoes
- 1 lb Sliced Pork Bacon
- 8 oz Cheddar Cheese Freshly Grated
- Extra Virgin Olive Oil
- Kosher Salt, Black Pepper, Garlic Powder to Taste
- Sour Cream and Fresh Chives to Finish
Method
- PREHEAT: Preheat the oven to 400 degrees F.
- PREPARE POTATOES: Place the potatoes on a sheet pan. Prick each potato with a fork on all sides. Drizzle olive oil and sprinkle kosher salt on the potatoes. Rub each potato to distribute the ingredients.
- BAKE AND COOL: Bake for 45 minutes to 1 hour or until fork tender. Remove from the oven. Slice each potato in half and allow to cool for 15 minutes.
- COOK BACON: While the potatoes are baking, cook the bacon. Cut bacon into ½-inch pieces. Place bacon in a large sauté pan over medium heat. Cook for approximately 25 minutes, stirring occasionally, to completely render the bacon to crispy. Pour the bacon through a strainer.
- SCOOP: Scoop out the inside of each potato leaving about a ¼ inch of potato flesh in each shell to provide stability and avoid tearing.
- CRISP THE OUTSIDE: Place the potato shells cut side down and brush with olive oil or reserved bacon fat. Season with black pepper and garlic powder. Bake for 8-10 minutes.
- CRISP THE INSIDE: Remove from the oven and flip over the potatoes. Brush scooped side with olive oil or reserved bacon fat. Season with kosher salt, black pepper and garlic powder. Bake for 8-10 minutes.
- COOKING NOTE: The repeated steps in the oven are key to crisp the potato skin.
- FILL AND BAKE: Remove from the oven and fill each shell about ¾ full with cheddar cheese before topping with bacon. Bake for 5-7 minutes or until the cheese is bubbling.
- OPTIONAL BROIL: Optional: Broil for 2 minutes after melting the cheese. Top the filled shells with cayenne pepper or smoked paprika for color and a touch of heat.
- SERVE: Top potato skins with freshly cut chives and sour cream for dipping.