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 @ 400°F/205°C.

  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
  1 ts or so of sour cream on each and scatter the scallions over the
  plate. Serve with hot sauce.

  Recipe by Sam Sifton

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

  Uncle Dirty Dave's Archives

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