Cheesy Bacon Potato Skins
These cheesy bacon potato skins will for sure make everyone who tries it give you a big wow.
salt and black pepper
cheddar cheese, very old, sharp
monterey jack cheese
or Mozzarella cheese with a bit picked jalapeno
Preheat the oven to 350℉ (180℃).
Wrap the potatoes separately with two sheets of foil.
Bake the potatoes until fork tender, about 1½ hours.
Meanwhile add the bacon in a medium nonstick skillet over medium heat.
Cook the bacon until crisp, 7 to 9 minutes. Reserve 1 teaspoon bacon fat.
Remove the bacon from pan to paper towel to drain excess fat.
Once the potatoes are cooked, quarter them lenghtwise, and allow the potatoes to cool for 5 minutes.
Meanwhile heat the oven to 475 degrees F, and put a rimmed baking sheet into the oven.
Scoop out most of the flesh that can be used to make mashed potatoes or any your favourite potato dishes.
Leaving ¼ inch thick layer of potato flesh.
Brush the exterior of potatoes with the reserved baking fat, then season with salt and black pepper.
Place the potatoes, skin-side down, to the preheated baking sheet and bake until golden brown and crisp, about 20 minutes.
While the potatoes are cooking in the oven, prepare the fillings.
Mix together the cheeses, cornstarch, half of the bacon, ¼ teaspoon salt and ⅛ teaspoon of black pepper in a medium bowl. Set aside.
Once the potato skins are done, take them out of the oven.
Spoon the equal amount of cheese mixture into the shells.
Return to oven and continue to bake until the cheese melts, about 3 minutes.
Remove from the oven, and place the potato skins onto the paper towel-lined plate.
Sprinkle the remaining bacon on top.