Potato Skins
Potato skins remain a favorite
retro treat. These stuffed skins are both crispy and gooey, filled with cheese
and bacon.
Ingredients:
4
large baking potatoes (about 1 pound each), such as Russets, scrubbed
8 tablespoons (1 stick) unsalted butter, melted, then cooled
8 strips bacon, fried and drained
4 scallions, green part only, finely chopped (about 4 tablespoons)
1 cup grated Cheddar (about 4 ounces)
Instructions:
- Position the rack in the
center of the oven and preheat the oven to 400°F. Place the potatoes in
the center of the rack and bake until soft, for about 1 hour 15 minutes.
Remove to a cooling rack until they can be handled easily. Cut in half,
then scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve the
potato filling for another use, such as Gnocchi (page 95); cover and
refrigerate for up to 2 days.
- Position the rack 4 inches
from the broiler, then preheat the broiler. Place the potatoes, skin side
up, on a baking sheet, then brush each with 1 teaspoon melted butter.
Broil for 1 minute, then turn the skins over. Brush the insides of each
with 2 teaspoons melted butter. Broil until brown and crisp, about 3
minutes. Keep the broiler going while you fill the skins.
- Crumble 2 strips bacon into each skin, then sprinkle about 1 tablespoon scallions in each. Top each with 1/4 cup shredded cheese.
Makes 4 servings
Credits:
From The Ultimate Potato Book by Bruce Weinstein and Mark Scarbrough. HarperCollins
Publishers. Used by permission.
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