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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crispy Bacon-Cheddar Potato Skins Recipe

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This recipe for Crispy Bacon-Cheddar Potato Skins is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 russet potatoes, scrubbed
6 slices bacon, chopped
Salt and pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 tbsp cornstarch
Sour cream, if desired
Sliced scallions, if desired
Directions:
Directions:
Adjust oven rack to upper-middle position and heat over to 475º. Set rimmed baking sheet inside oven. Prick potatoes all over with fork, place on paper towel and microwave until tender, 10 to 15 minutes, turning potatoes over after minutes.

Cook bacon in large skillet over medium heat until crisp, about 8 minutes. Reserve 2 tsps. bacon fat, then transfer bacon to paper towel-lined plate. Blot bacon with paper towels to remove excess grease.

Quarter potatoes lengthwise, let cool 5 minutes, and then scoop out most of the flesh (reserve for another use), leaving 1/4-inch layer of potato flesh. Brush exterior of potatoes with reserved bacon fat and season lightly with salt and pepper. Transfer potatoes, skin-side down, to preheated baking sheet and bake until golden brown and crisp, 15 to 20 minutes.

Combine cheese, cornstarch, half of bacon, 1/2 tsp. salt and 1/4 tsp. pepper in bowl. Remove potato shells from oven and top with cheese mixture. Return to oven and bake until cheese melts, 2 to 4 minutes. Transfer skins to paper towel-line plate and sprinkle with remaining bacon. Serve (with sour cream and sliced scallions, if desired).
Number Of Servings:
Number Of Servings:
16 potato skins
Personal Notes:
Personal Notes:
Very good. Courtesy of Cook's Country.

 

 

 

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