POTATO SKINS WITH BACON AND CHEESE

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Potato Skins with Bacon and Cheese image

A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City. Potato Skins with Bacon and Cheese

Categories     Cheese     Dairy     Potato     Appetizer     Bake     Super Bowl     Kid-Friendly     Cheddar     Bacon     Poker/Game Night     Party     Sour Cream     Monterey Jack     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 (appetizer) servings

Number Of Ingredients 9

3 medium russet potatoes
Vegetable oil
5 bacon slices
1 1/4 cups grated sharp cheddar cheese
1 1/4 cups grated Monterey Jack cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon cayenne pepper
3/4 cup chopped green onions
Sour cream

Steps:

  • Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
  • Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese mixture melts, about 25 minutes.
  • Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.

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