Potato Skins with Bacon and Cheese

4.4(42)

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

by Epicurious·published 2004-08-20

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Servings

Makes 6 (appetizer) servings

Total time

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Calories / serving

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Ingredients (9)

serves

3 medium russet potatoespotato
Vegetable oilvegetable-oil
5 bacon slicesbacon
1 1/4 cups grated sharp cheddar cheese
1 1/4 cups grated Monterey Jack cheese
1 tablespoon chopped fresh parsleyparsley
1/4 teaspoon cayenne pepperpepper
3/4 cup chopped green onionsscallion
Sour creamsour-cream

Instructions (3 steps)

01Preheat 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.
02Cook 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.
03Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.

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Not rich — missing servings, total time, or calories.