Cheesy, Bacon Potato Skins with Crème Fraiche

October 28th, 2011 by Erin Gennow
Potato Skin with Cheddar and Bacon

Potato Skin with Cheddar and Bacon

Football Food Friday

Cheesy, Bacon Potato Skins with Crème Fraiche

Of course potato skins are a classic sports bar food.  Make some at home and top with whatever ingredients you wish.  There is loads of room for creativity.  Here’s a classic meaty, cheesy, combination.
Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Serves: 4

Ingredients

4 russet potatoes

4 teaspoons extra virgin olive oil

4 slices bacon

½ cup grated sharp cheddar cheese

2 scallions, thinly sliced on the bias

Crème fraiche or sour cream, optional

Sea salt

Freshly ground pepper

Equipment

Lightly greased sheet pan

Process

Preheat the oven to 350 degrees Fahrenheit.

Scrub the potatoes clean and pat dry.  Prick some holes in the potatoes with a fork.

Place the potatoes on the rack in the 350 degree Fahrenheit oven and bake for about 1 hour, until soft and tender and a fork easily pierces through.

Set the baked potatoes aside for a few minutes until cool enough to handle, or use a towel to help hold on to the hot potato.

Increase the oven temperature to 400 degrees Fahrenheit.

While the potatoes are cooling, grate the cheddar cheese and slice the scallions.

Cut the cooked potatoes in half lengthwise and scoop out some of the potato flesh in the center.  Leave about a 1/4 “ thickness of potato flesh lining the skins.

Potato Skins

Potato Skins

Sprinkle the potatoes skins inside and out with the olive oil, sea salt, and pepper.

Potato Skins Before Crisping

Potato Skins Before Crisping

Place the potato skins, skin-side up on the baking sheet and bake in the 400 degree Fahrenheit oven for about 10 minutes.  Flip the potatoes over and sprinkle the insides with the cheddar cheese.  Cook for another 5 minutes or so.

While the potato skins are cooking, cut the 4 strips of bacon into small dices and cook the bacon pieces in a skillet until crisp.

Remove the cheddar lined potato skins from the oven, dollop with some crème fraiche and sprinkle with the crisped bacon pieces.  Top with the sliced scallions and serve!

A year ago on The Daily Morsel

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