Crispy Potato Skins with Cheddar, Bacon and Sour Cream

What you need

• 6 small russet potatoes, about 900 g (2 lb) in total
• 2 tbsp vegetable oil
• 1 tsp coarse salt, plus extra
• 1/2 tsp black pepper, freshly ground
• 40 g (3 tbsp) butter, melted
• 170 g (6 oz) bacon
• 120 g (1 cup) sharp cheddar, grated
• 120 ml (1/2 cup) sour cream, for serving
• 2 tbsp chives or green onions, finely chopped

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F).

2. 2

   Scrub the potatoes, dry them well and prick each one several times with a fork.

3. 3

   Rub the skins with the oil and season with the salt and pepper.

4. 4

   Bake directly on a tray until a knife slides in easily, 50-60 min.

5. 5

   Meanwhile, fry the bacon in a dry pan until crisp, 8-10 min. Drain on paper towels and chop it.

6. 6

   Leave the potatoes until cool enough to handle, about 10 min.

7. 7

   Halve them lengthwise and scoop out the flesh, leaving a shell about 6 mm (1/4 in) thick. Keep the flesh for another use.

8. 8

   Raise the oven to 230 °C (450 °F).

9. 9

   Brush the shells inside and out with the melted butter and sprinkle the insides with a little more salt.

10. 10

    Bake cut side up for 10 min, then turn them over and bake until crisp and golden, about 10 min more.

11. 11

    Turn the shells cut side up again, fill with the cheddar and bacon and bake until the cheese melts, 2-4 min.

12. 12

    Top each one with a spoonful of sour cream and a pinch of chives and serve hot.

Imported from evolvingtable.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.