Serious Potato Skins

Ingredients

• 4 Idaho baking potatoes
• Extra-virgin olive oil
• 8 ounces thick-cut bacon, diced
• 6 ounces Cheddar
• 1 bunch scallions
• Kosher salt
• Freshly ground black pepper
• 1 cup sour cream
• Hot sauce, to taste

Instructions

1. Bake the potatoes — Heat the oven to 400°F. 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.
2. Prep the toppings — 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 Gruyère.)
3. Hollow the skins — 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 ¼ inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)
4. Load and broil — 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 a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.

Notes

• Season the skins first — A reader tip: rub the baking potatoes with a light coat of bacon fat (applewood-smoked is great) plus salt and pepper before baking for extra flavor in the skins themselves.
• Cook bacon in the oven — Instead of dirtying a skillet, spread diced bacon on a foil-lined sheet and slide it onto a rack below the potatoes for the last 15–20 minutes. Saves the stovetop and the foil makes saving the bacon fat easy.
• Don't toss the flesh — The scooped potato insides are gold. Save for potato pancakes, soup, or a quick mash.
• Mix-in ideas — Caramelized onions, shredded ham, or grated Gruyère are great additions. Roasted broccoli alongside makes it feel (almost) balanced.
• Make ahead — Bake, hollow, and refrigerate the wedges earlier in the day. Top and broil just before serving.

Tags: #recipe #appetizer #potato #bacon #cheddar #american #snack #gameday #glutenfree