I’ve heard many people say that they practically lived off of potato skins in the 1980’s. They were a staple food at many a party and celebration.
When setting out to make this dish for the 80’s party, I wanted to put a new-age spin on the much-adored potato skins. Instead of trying to get too fancy, I upgraded the type of cheese and bacon used. Use a sharp aged white cheddar and thick-cut applewood bacon to give these potato skins new life.
3 Large Russet Potatoes, Fully Cooked
9 strips Smoked Applewood Bacon, Cooked and Crumbled
3/4 cup Aged White Cheddar, Shredded
Chives, for Topping
Sour Cream, For Topping
Preheat the oven to 425 degrees F. Line one baking sheet with foil or parchment paper. Set aside until needed.
Cut each potato horizontally in half. Cut each half vertically in half, creating 12 halves. Scoop out the inside portion of the potato halves, leaving about ¼-inch of each potato attached to the skins. Fill each half completely with crumbled bacon, and then top with the shredded cheese.
Place the potato skins on the prepared baking sheet. Bake until the potato skins are crispy and the cheese has completely melted, about 7-10 minutes. Allow the potato skins to slightly cool and then top with chives. Serve immediately with sour cream for dipping.
About 12 Potato Skins