Potato Skin & Bacon Appetizers
4 large baking potatoes (about 1 pound each), such as Russets, scrubbed
8 tablespoons (1 stick) unsalted butter, melted, then cooled
8 strips bacon, fried and drained
4 scallions, green part only, finely chopped (about 4 tablespoons)
1 cup grated Cheddar (about 4 ounces)
Position the rack in the center of the oven and preheat the oven to 400F.
Place the potatoes in the center of the rack and bake until soft, for about 1 hour 15 minutes. Remove to a cooling rack until they can be handled easily.
Cut in half, then scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve the potato filling for another use.
Position the rack 4 inches from the broiler, then preheat the broiler.
Place the potatoes, skin side up, on a baking sheet, then brush each with 1 teaspoon melted butter.
Broil for 1 minute, then turn the skins over. Brush the insides of each with 2 teaspoons melted butter.
Broil until brown and crisp, about 3 minutes. Keep the broiler going while you fill the skins.
Crumble 2 strips bacon into each skin, then sprinkle about 1 tablespoon scallions in each. Top each with 1/4 cup shredded cheese.
Put back under broiler until cheese melts.