Crispy Potato Skins with Monterrey, Cheddar and Bacon
Baked crispy potato skins topped with melted Monterrey Jack and Cheddar cheese and crispy diced bacon crumbles, garnished with fresh sliced green scallions. A great game day appetizer!
Prep Time10 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr15 minutesmins
Course: Appetizer
Cuisine: American
Keyword: Potato Skins
Servings: 6
Author: Jeanine
Equipment
Baking Sheet
small frying pan
cheese grater
Ingredients
6Medium to LargeRusset Potatoes
6slicesBacondiced
4ozShredded Monterrey Jack Cheese(1 cup)
4 ozShredded Cheddar Cheese(1 cup)
2Green Scallionssliced on the bias
2-3tbspOlive Oil
Salt & Pepperto taste
Instructions
Preheat oven to 375F. Wash and scrub the outsides of the potatoes to remove any dirt. Pierce each potato several times with a fork. Bake the potatoes on the middle rack of the oven for about 1 hour or more, depending upon the size of the potato until done. Check for doneness by inserting a small paring knife into the potato. This can be done up to several days ahead of time, and potatoes can be chilled in the refrigerator until ready to use.
Dice the bacon slices, and fry until crisp. Remove the bacon crumbles from the oil and drain on a paper towel.
Slice each potato in half lengthwise, and scoop out the insides leaving about a quarter inch of flesh on each skin. Arrange the 12 skins inside up on a baking sheet. Brush each inside lightly with olive oil, and salt and pepper to taste.
Turn on broiler to 375F. Place the tray of oiled potato skins on the middle rack under the broiler and broil for 4-6 minutes, or until golden brown and crispy. Watch carefully to keep from burning. Remove from oven.
Pile on a mixture of the shredded cheeses in each skin and top with diced bacon, dividing evenly amongst the potatoes. Then place the tray under the broiler again to melt the cheeses.
Transfer potato skins to a serving tray, and top with sliced scallions. Serve with your choice of sour cream, salsa, or sriracha sauce.