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Ingredients
- 1/2 1/2 1/2 pound bacon (small dice)
- 4 4 1/4-inch Russet potatoes (peeled and cut into 1/4-inch cubes, peels reserved)
- 1-2 1-2 1-2 tablespoons olive oil
- 1 1 1 stick unsalted butter (room temp, plus extra for greasing)
- 1 1 1 cup sour cream
- 3/4 3/4 3/4 cup extra-sharp cheddar cheese (freshly grated)
- 1/4 1/4 1/4 cup scallions (chopped)
- Kosher salt and freshly ground pepper (to taste)
Details
Servings 8
Preparation time 30mins
Preparation
Step 1
Preheat oven to 400ºF. Line a plate with paper towels and set aside. Line a baking sheet with parchment paper and set aside. Grease an 9 x 13-inch baking dish with butter and set aside.
In a medium saute pan over medium heat, add bacon and cook until crispy, about 5-7 minutes. Transfer to prepared plate to drain and allow to cool slightly.
In a large bowl, add potato skins, olive oil, and season with salt and pepper. Toss to combine and transfer to prepared baking sheet. Place in the oven and bake, tossing occasionally, until potato skins are golden brown and crispy, about 15-20 minutes.
On a clean workspace, crumble potato skins slightly and set aside.
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