Cheese and Bacon Potato Skins

Method12 steps

1. 1

   Step 1: Prick each potato (1 kg) four times with a fork and arrange them around the outside of the microwave turntable. Microwave on high for 8 minutes, turn the potatoes, then microwave on high for another 8 minutes. Check that the centers are tender; adjust the cooking time for your microwave and potato size.

   Uses 1 kg medium potatoes, about 8–10, scrubbed clean

2. 2

   Step 2: When the potatoes are cool enough to handle, halve them lengthways and scoop out the centers, leaving a shell about ½ cm / ⅙ inch thick. Set the scooped potato flesh aside for another use.

   Uses Tender microwaved potatoes

3. 3

   Step 3: Preheat the oven to 180°C / 350°F.

4. 4

   Step 4: Spread the diced fatty bacon over a baking tray. Bake for about 8 minutes, until lightly golden and the fat has rendered.

   Bake bacon to render fat · 8 minUses 300 g fatty streaky bacon, diced

5. 5

   Step 5: Lift the cooked bacon onto a paper-towel-lined plate with a slotted spoon. Leave the rendered bacon fat on the tray for brushing the potato shells.

   Uses Baked bacon and rendered fat

6. 6

   Step 6: Place the hollow potato shells upside down on the tray. Brush their outside skins with the rendered bacon fat from the tray and sprinkle with a little salt and pepper.

   Uses Hollow cooked potato shells · Rendered bacon fat for brushing · Salt and pepper for the outside skins

7. 7

   Step 7: Bake the shells for 15–20 minutes, checking from 15 minutes, until the outside skins are crisp.

   Crisp upside-down potato shells · 15 minUses Bacon-fat-brushed potato shells

8. 8

   Step 8: Remove the tray from the oven and carefully turn the crisp potato shells right-side up.

   Uses Crisped potato shells

9. 9

   Step 9: Season the insides lightly with salt and pepper. Fill the shells with two-thirds of the drained cooked bacon, then distribute the grated cheese over them.

   Uses Upright crisp potato shells · Two-thirds of the drained cooked bacon for filling · 1½ cups grated melting cheese · Salt and pepper for the inside shells

10. 10

    Step 10: Scatter the remaining one-third of the drained cooked bacon over the cheese.

    Uses Cheese-filled potato shells · Remaining one-third of drained cooked bacon for topping

11. 11

    Step 11: Bake for about 10 minutes, until the cheese is fully melted and the filling is hot.

    Melt cheese in filled skins · 10 minUses Filled potato skins topped with cooked bacon

12. 12

    Step 12: Serve the hot potato skins with sour cream and the finely sliced scallion greens.

    Uses Finished hot potato skins · Sour cream, to serve · Green part of 1 scallion, finely sliced