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Crisp Potato Skins with Cheese and Bacon

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"Exactly why the distinctive flavors of potato skins and bacon are so complementary is a gustatory mystery, but all you have to do to prove the theory is take a bite of a crisply baked skin, then one of bacon. Stuff the buttered skins with a little cheese, top with crumbled bacon, bake till the skins are almost hard, and you have an appetizer or cocktail canapé that Southerners are absolutely crazy about. Although mealy white potatoes have the best skins for this dish, small red potatoes can be substituted in a pinch (though the skins will never bake as crisp as the sturdier white ones). Also think about preparing whole Idaho potatoes in this manner and serving them as a main course with an elaborate composed salad."

List of Ingredients

â—¦ 12 small mealy white potatoes, scrubbed and patted dry
â—¦ 4 slices bacon
â—¦ 2 tablespoons butter, melted
â—¦ ½ cup grated extra-sharp cheddar cheese
â—¦ Freshly ground black pepper to taste


Recipe

Preheat the oven to 400° F.

Pierce the potatoes with a fork, arrange on a shallow roasting pan or broiler pan, and bake till very tender when pierced with the fork, about 35 minutes.

Meanwhile, fry the bacon in a medium skillet over moderate heat till crisp. Drain on paper towels and crumble finely.

Cut the baked potatoes in half, scoop out enough pulp to leave a â…›-inch shell, and save the pulp for another use. Brush the insides of the skins with the butter, sprinkle equal amounts of cheese into the skins, season with pepper, and top each with crumbled bacon.

Return the potato halves to the oven and bake till the tops are golden and the skins are very crisp, about 20 minutes. Serve hot.

Makes 4 dinner appetizers or cocktail canapés