Pieles de patata rellenas de beicon y queso

Ingredientes

• 4 medium russet potatoes
• Olive oil
• Melted unsalted butter (optional)
• 1 to 2 cups shredded cheddar cheese (to taste)
• 1/3 cup chopped cooked bacon (from about 6 strips of bacon)
• Salt and pepper (to taste)
• Sour cream (to taste)
• Thinly sliced green onions or chives (to taste)

Preparación

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Poke the potatoes several times with a fork. Rub all over with some olive oil. Arrange on a baking dish and bake for 1 hour, until cooked through and tender in the center. Remove from oven and let cool slightly.

3. 3

   Increase oven temperature to 425 degrees F.

4. 4

   Cut the potatoes in half lengthwise (from top to bottom). Using a spoon, scoop out the flesh, leaving about ¼ inch around the skin. Arrange the scooped out shells on an aluminum baking sheet.

5. 5

   Brush the potato shells all over with olive oil (or melted unsalted butter), and season the interior with salt and pepper to taste.

6. 6

   Return to oven and bake at 425 degrees F for about 8-10 minutes per side, until crispy and golden brown around the edges. Tip: I bake them cut side up first to allow the oil and seasoning to absorb into the potatoes, then I flip them facing down to bake the other side.

7. 7

   Top each potato shell with shredded cheese and bacon generously, depending on how “loaded” you want them. Return to oven and bake for 2-4 minutes again until melted, being careful not to burn them.

8. 8

   Serve with dollops of sour cream and thinly sliced green onions. Enjoy warm!