MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Serious Potato Skins
Categories: Potatoes, Pork, Cheese, Dairy, Chilies
Yield: 4 servings

4 Idaho baking potatoes
Extra-virgin olive oil
8 oz Thick-cut bacon; diced
6 oz Cheddar
1 bn Scallions
Salt & fresh ground pepper
1 c Sour cream
Hot sauce

Set the oven @ 400oF/205oC.

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.
Transfer the potatoes to a wire rack and let cool for 10
minutes.

While the potatoes are cooking, 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.
(Feeling frisky? Caramelize some onions. Shred some ham
or grate some Gruyere.)

Using an oven mitt or a 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 4 inch or more of the flesh.
(Save the scooped potatoes for another use, like potato
pancakes or soup.)

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. Serve with hot sauce.

By: Sam Sifton

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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