Crispy Potato Skins

By dette

you know, I've never met a potato I didn't like. But when the skin of a potato is baked until ti's cripsy crunchy and toasty and then filled with two of my favorite ingredients-cheese and bacon- it can rival a bowl of mashed potatoes any day. Add the cheese, don't skimp on the bacon, and don't forget that fresh rosemary. As soon as you taste the first bite, you'll be saying, "Mashed what?"

Ingredients

• 4 medium baking potatoes
• 1/4 c. extra virgin olive oil
• 1 T. minced fresh rosemary
• Freshly ground black pepper
• 1/2 lb. bacon slices, cooked and crumbled
• 2 c. (8zo) shredded Cheddar
• 1/2 t. kosher salt
• 1 c. ( 8 0z) sour cream

Details

Servings 8

Preparation

Step 1

Preheat the oven to 375 F

Scrub the potatoes with a vegetable brush and pierce each one several times with a fork. Bake until the skins are crisp and knife goes easely through the flesh, 50 mintues to 1 hour. Remove the potatoes from the oven. Leave the oven on.

Because the potatoes will be very ot, use a towel or oven mitt to protect your hands. Cut the potatoes in half lengthwise and scoop out the flesh, elaving about 1/8 inch of the potato flesh attached to the skin. (Don't discard all that good potato; mash the pulp with a little butter and milk until smooth and save for another use).

Brush the inside of each potato skin with some olive oil. Sprinkle on the rosemary and a few grinds of pepper. Top each one iwth some crumbled bacon. \cheddar and salt. Arrange the skins ona baking sheet and bake for 5-10 mintues until crisp. Serve immediately with the sour cream on the side.