Name: Potato Skins with Bacon and Cheese
Yield: Makes 6 (appetizer) servings
Ingredients: 3 medium russet potatoes; Vegetable oil; 5 bacon slices; 1 1/4 cups grated sharp cheddar cheese; 1 1/4 cups grated Monterey Jack cheese; 1 tablespoon chopped fresh parsley; 1/4 teaspoon cayenne pepper; 3/4 cup chopped green onions; Sour cream

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A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City.

Recipe information

Yield
Makes 6 (appetizer) servings

Ingredients

3 medium russet potatoes

Vegetable oil

5 bacon slices

1 1/4 cups grated sharp cheddar cheese

1 1/4 cups grated Monterey Jack cheese

1 tablespoon chopped fresh parsley

1/4 teaspoon cayenne pepper

3/4 cup chopped green onions

Sour cream

Preparation

Step 1
Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
Step 2
Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese mixture melts, about 25 minutes.
Step 3
Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.