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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Serious Potato Skins   
    Categories: Potatoes, Pork, Cheese, Dairy, Chilies   
         Yield: 4 servings   
       
         4    Idaho baking potatoes   
              Extra-virgin olive oil   
         8 oz Thick-cut bacon; diced   
         6 oz Cheddar   
         1 bn Scallions   
              Salt & fresh ground pepper   
         1 c  Sour cream   
              Hot sauce   
       
     Set the oven @ 400oF/205oC.   
        
     Rub the potatoes lightly with olive oil and bake them on   
     a foil-lined baking sheet until their skins are crisp   
     and a fork easily slides into their flesh, about 1 hour.   
     Transfer the potatoes to a wire rack and let cool for 10   
     minutes.   
        
     While the potatoes are cooking, assemble the toppings.   
     Cook the bacon in a large skillet over medium heat until   
     crisp, then transfer to a small bowl. Reserve the bacon   
     fat. Grate the cheese into a small bowl; you should have   
     about 2 cups. Trim and thinly slice the scallions.   
     (Feeling frisky? Caramelize some onions. Shred some ham   
     or grate some Gruyere.)   
        
     Using an oven mitt or a folded kitchen towel to handle   
     the hot potatoes, cut each into quarters lengthwise to   
     create four wedges. Using a small spoon, scoop the flesh   
     from each wedge, leaving 4 inch or more of the flesh.   
     (Save the scooped potatoes for another use, like potato   
     pancakes or soup.)   
        
     Set the oven to broil. Return the wedges to the   
     foil-lined baking sheet. Paint a bit of bacon fat on   
     each, then top with cheese and bacon. Place under the   
     broiler until the cheese is bubbling. Place the skins on   
     a serving plate. Season with salt and pepper. Spoon a   
     teaspoon or so of sour cream on each and scatter the   
     scallions over the plate. Serve with hot sauce.   
        
     By: Sam Sifton   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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