Today I am celebrating all things Potato’s and I love Potato skins . These make a great appetizer or snack.
- 4 Idaho baking potatoes
- Extra-virgin olive oil
- 8 ounces thick-cut bacon, diced
- 6 ounces cheddar cheese
- 1 bunch scallions
- Kosher salt
- freshly ground black pepper
- 1 cup sour cream
- Hot sauce, to taste
Preheat the oven to 400 degrees. 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.After baking 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 1/4 inch or more of the flesh.
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.
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.