Bacon-Cheddar Potato Skins

Name: Bacon-Cheddar Potato Skins
Yield: Makes 16 potato skins
Ingredients: 4 , russet potatoes, scrubbed; 1/2 teaspoon, table salt, plus extra; 1/4 teaspoon, black pepper, plus extra; 1 cup, shredded sharp cheddar cheese; 1 cup, shredded Monterey Jack cheese; 1 tablespoon, cornstarch; 6 slices, bacon, chopped

13 comments

Appears in Cook's Country February/March 2009

We wanted crunch you could hear across the room—no deep fryer required.

SERVESMakes 16 potato skins

TIME1¼ hours

WHY THIS RECIPE WORKS

We chose russet potatoes for our Bacon-Cheddar Potato Skins because of their thick skins. We prepared them with a combination cooking method: started in the microwave, then finished in the oven. Cooked this way, they took a fraction of the ...

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