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Loaded Potato Skins

Source of Recipe

From "Mad Hungry: Game Day Food" by Lucinda Quinn


Recipe Introduction

"Familiar foods that make us happy transport us back to our earliest tastes of deliciousness: memories often associated with pleasure and peace. With indulgent ingredients like potatoes, cheese, and bacon, these classic potato skins are substantial enough to be just as filling as they are comforting."

List of Ingredients

â—¦ 6 large russet potatoes (about 3 ½ pounds), scrubbed
â—¦ 6 slices bacon
â—¦ â…“ cup extra-virgin olive oil
â—¦ 1 teaspoon coarse salt
â—¦ ¼ teaspoon white pepper
â—¦ 1 cup (4 ounces) shredded sharp white Cheddar cheese
â—¦ 1 cup (4 ounces) shredded Monterey Jack cheese
â—¦ 1 cup sour cream
â—¦ ¼ cup chopped fresh chives


Recipe

Preheat the oven to 375° F with a rack in the center position.

Prick each potato several times with a fork and bake for about 1 hour, until the potatoes can be easily pierced with a toothpick. Remove from the oven and raise the oven temperature to 450° F.

Meanwhile, cook the bacon in a large skillet until crisp.
Transfer to a paper towel-lined plate to drain. Chop the bacon and set aside.

When the potatoes are cool enough to handle, halve them lengthwise and scoop out most of the flesh, leaving a ¼-inch-thick layer of flesh attached to the skins. Reserve the scooped flesh for another use, such as mashed potatoes.

Brush the skins with the olive oil and season with the salt and pepper. Place skin-side down on a rimmed baking sheet and bake for 18 to 20 minutes, until crisp and golden. Scatter the cheeses and bacon over the skins and bake for 5 minutes more, until the cheese is melted and bubbly. Dollop with the sour cream and chives and serve.

Makes 12 potato skins