Bacon Cheddar Twice Baked Potato Skins Recipe

Bacon Cheddar Twice Baked Potato Skins Recipe

Appetizer: Bacon, Cheddar Twice baked Potato Skins
Prep/Cook Time: 90 minutes
Yield: 6 Potato skins

INGREDIENTS
3 large Russet potatoes (whole)
2 cups Shredded cheddar cheese
1 cup Sour cream
1 whole Jalapeno, minced
4 strips Thick cut bacon
1 bunch Scallion, cut into fine rings
¼ stick Unsalted butter cut into cubes
To taste Kosher salt
To taste Ground black pepper
1 clove Grated fresh garlic
½ cup Heavy cream
1 quart Frying oil (canola)

METHOD

• Poke several holes into the skin of the potato on all sides (just the skin, don’t stab the potato)
• Place your oven to 400F and place the potatoes in the oven for about an hour. Until they’re very tender and cooked
• Once cooked, let them slightly cool at room temp until you can handle them
• Cut the potatoes in half and scoop out the middle In a separate pan, render your bacon at medium heat until crispy and remove
• In the same bacon fat, add the garlic, jalapeno and scallion whites with a pinch of salt
• Sautee these for about a minute, until fragrant. Turn off the heat
• Mash the inside of the potatoes through a fine mesh sieve and place that into the pan
• Add your cubed butter and warm cream and mix until the butter has emulsified with the potatoes
• Once the potatoes have been mixed, season with salt and add the chopped-up bacon
• Set aside
• In a separate pan, bring about 1 quart of canola oil to high heat
• Once the oil is about 350F add the potato skins and fry them for about 3 minutes (until slightly crispy)
• After they’ve been fried, scoop in some of the potato mixture to the skins and top with cheddar cheese
• Bake in the oven at 400F until the cheese is brown and bubbly
• Top with sour cream and scallions.