Potato Skin & Bacon Appetizers
jmw
CATEGORIES
INGREDIENTS
  • 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)
DIRECTIONS
  1. Position the rack in the center of the oven and preheat the oven to 400F.
  2. 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.
  3. Cut in half, then scoop out the flesh, leaving a 1/4-inch-thick shell. Reserve the potato filling for another use.
  4. Position the rack 4 inches from the broiler, then preheat the broiler.
  5. Place the potatoes, skin side up, on a baking sheet, then brush each with 1 teaspoon melted butter.
  6. Broil for 1 minute, then turn the skins over. Brush the insides of each with 2 teaspoons melted butter.
  7. Broil until brown and crisp, about 3 minutes. Keep the broiler going while you fill the skins.
  8. Crumble 2 strips bacon into each skin, then sprinkle about 1 tablespoon scallions in each. Top each with 1/4 cup shredded cheese.
  9. Put back under broiler until cheese melts.