Potato Skins with Smoked Cheddar & Bacon

Potato Skins with Smoked Cheddar & Bacon
Serves 8
  1. 8 medium Yukon Gold potatoes
  2. 4 slices (4 ounces) thick cut bacon
  3. 2 T. canola oil
  4. fine sea salt
  5. freshly ground black pepper
  6. ¼ cup (3 ounces) grated smoked cheddar cheese
  7. 2 scallions, white and green parts, thinly sliced on the diagonal
  8. sour cream, for serving
  1. Preheat the oven to 250 F.
  2. Wrap each potato in a layer of aluminum foil. Put the potatoes in a baking dish and bake until tender when squeezed through the foil, about 1 hour. Unwrap and let cool a bit. Raise the oven temperature to 400 F.
  3. Slice the bacon crosswise into narrow strips, and fry them in a skillet over medium eat until chewy and slightly shrunken but not crisp, about 4 minutes. Drain and reserve.
  4. When the potatoes are cool enough to handle, cut them in half lengthwise. With a large spoon, scoop out the potato flesh (reserve it for another use), leaving a 3/8 inch thick shell. Rub the shells evenly, inside and out, with the oil*, and sprinkle the insides with a little salt and pepper. Arrange the potato skins on a large baking sheet and bake until the edges begin to brown, 25 minutes.
  5. Divide the bacon and cheddar among the hollowed-out potato skins, and bake until the cheese has melted and the edges of the potato skins have crisped and turned brown, 20 to 25 minutes.
  6. Garnish each potato skin with a few pieces of sliced scallion and a small dollop of sour cream, and serve immediately.
  1. *With potato skins, the crisp edges are everything so be sure to coat that part with plenty of oil.
Adapted from The New Midwestern Table
Adapted from The New Midwestern Table
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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