FULLBLOOD WAGYU BEEF BACON CRISPY POTATO SKINS

Fullblood Wagyu Beef Bacon Crispy Potato Skins image

Number Of Ingredients 7

1 package Double 8 Cattle Company Fullblood Wagyu Beef Bacon (sliced into small pieces)
10 Small Russet Potatoes (scrubbed clean)
1 pound Sharp Cheddar Cheese (shredded)
1 cup Sour Cream
1/2 cup Chives (minced)
1 Grapeseed Oil
1 Kosher Salt

Steps:

PREPARING THE POTATOES:Preheat your oven to 400°F.Scrub the russet potatoes, and dry. Poke the potatoes all over with a fork, and place them on a parchment-lined, rimmed baking sheet. Rub grapeseed oil all over the potatoes, and sprinkle them with kosher salt. Bake at 400°F for 75 minutes or until the potatoes are soft and the skin is crispy. Let the potatoes cool
PREPARING THE FULLBLOOD WAGYU BEEF BACON:In a large sauté pan, add 1 tablespoon of grapeseed oil. Place the Fullblood Wagyu bacon in the pan.Cook the bacon pieces on medium-high heat until crisp. Drain off the fat, and reserve (you will use the fat later on for the potato skins).
PREPARING THE CRISPY POTATO SKINS:Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out most of the flesh (leave about 1/4 inch of flesh on the inside to give it structure). Brush the insides of the potatoes with the reserved Fullblood Wagyu bacon fat. Set the oven to 450°F, and crisp/cook the potato skins for 10 minutes or until they are golden brown.
FINAL STEPS:Once the potato skins are crisp and you've pulled them from the oven, place them on a plate.Fill them with cheddar cheese and Fullblood Wagyu bacon crumbles. Top with a dollop of sour cream and a sprinkle of chives. Serve warm, and enjoy!