MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Serious Potato Skins
Categories: Potatoes, Pork, Cheese, Dairy, Chilies
Yield: 4 Servings
4 Idaho baking potatoes
Extra-virgin olive oil
8 oz Thick-cut bacon; diced
6 oz Cheddar
1 bn Scallions
Salt & fresh ground pepper
1 c Sour cream
Hot sauce
Set the oven @ 400°F/205°C.
Rub the potatoes lightly with olive oil and bake them on a
foil-lined baking sheet until their skins are crisp and a fork
easily slides into their flesh, about 1 hour. Transfer the potatoes
to a wire rack and let cool for 10 minutes.
While the potatoes are cooking, assemble the toppings. Cook the
bacon in a large skillet over medium heat until crisp, then
transfer to a small bowl. Reserve the bacon fat. Grate the cheese
into a small bowl; you should have about 2 cups. Trim and thinly
slice the scallions. (Feeling frisky? Caramelize some onions. Shred
some ham or grate some Gruyere.)
Using an oven mitt or a folded kitchen towel to handle the hot
potatoes, cut each into quarters lengthwise to create four wedges.
Using a small spoon, scoop the flesh from each wedge, leaving 4
inch or more of the flesh. (Save the scooped potatoes for another
use, like potato pancakes or soup.)
Set the oven to broil. Return the wedges to the foil-lined baking
sheet. Paint a bit of bacon fat on each, then top with cheese and
bacon. Place under the broiler until the cheese is bubbling. Place
the skins on a serving plate. Season with salt and pepper. Spoon
1 ts or so of sour cream on each and scatter the scallions over the
plate. Serve with hot sauce.
Recipe by Sam Sifton
Recipe FROM:
https://cooking.nytimes.com
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