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     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

 Uncle Dirty Dave's Archives

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