Categories: Appetizers

Ingredients

• 6 large russet (baking) potatoes, scrubbed
• 6 slices bacon
• 1/3 cup olive oil
• 1 tsp coarse salt
• 1/4 tsp white pepper
• 4 oz. sharp white cheddar, shredded
• 4 oz. Monterey Jack, shredded
• 1 cup sour cream
• 1/4 cup chopped fresh chives

Directions

1. Preheat oven to 375 with a rack in the center position. Prick each potato several times with a fork and bake for about 1 hour, until the potatoes can be easily pierced with a toothpick. Remove from the oven and raise the oven temp to 450.

2. Meanwhile, cook the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate to drain. Chop the bacon and set aside.

3. When the potatoes are cool enough to handle, halve them lengthwise and scoop out most of the flesh, leaving a 1/4-inch-thick layer of flesh attached to the skins. Reserve the scooped flesh for another use, such as mashed potatoes.

4. Brush the skins with the olive oil and season with the salt and pepper. Place skin side down on a rimmed baking sheet and bake for 18 to 20 minutes, until crisp and golden.

5. Scatter the cheeses and bacon over the skins and bake 5 minutes more, until the cheese is melted and bubbly. Dollop with the sour cream and chives and serve.

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