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Epicurious

Potato Skins with Bacon and Cheese

4.4

(42)

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A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City.

Recipe information

  • Yield

    Makes 6 (appetizer) servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.

TagsAmericanRusset PotatoPotatoRoot VegetableVegetableBaconCured MeatMeatCheeseDairySour CreamStarterSideDinnerNut FreeGluten FreeEasyWeeknight MealsOven BakeSuper BowlWinterBon Appétit

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