serves two
2 medium Idaho potatoes
6-8 strips meaty bacon
4 oz extra-sharp cheddar, shredded
2/3 cups cultured sour cream
oil for frying
Scrub and bake potatoes until done. Cool thoroughly and scoop out flesh leaving just under 1/4" of flesh on skins. Reserve flesh for other uses. Heat oven to 450F. Cook bacon thoroughly, drain, and coarsely chop. Heat enough oil to submerge skins in to 350F. Fry skins until golden brown (they should be quite crisp in the thinner spots). Drain on paper towels. Divide bacon among skins. Divide cheese among skins (don't be afraid to mound it up, it will melt down into skins). Bake on rack in middle of oven until cheese melts and bubbles -- about 10 minutes. Season liberally with salt and freshly ground black pepper. Add sour cream and gorge.
courtesy of: Kevin D. Weeks, Seriously Good
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