Baked Potato Boats with Fixins
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Difficulty:
moderate
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 52 min.
Ready in
Ingredients
for
- Ingredients
- 6 small to medium, baking russet potato (about 1.35 kg | 3 lb)
- olive oil (for rubbing)
- Canola oil (for brushing)
- kosher salt
- freshly ground peppers
- 12 strips cooked Bacon
- 1 cup Cheddar cheese (grated)
- 1 cup Sour cream
- 2 scallions (thinly cut into rings)
- crushed Red pepper flakes (for sprinkling)
Preparation steps
1.
Preheat oven to 400º F.
2.
Scrub potatoes and pat dry with paper towels. Rub with olive oil and bake for about 1 hour, or until the potatoes are cooked through.
3.
Remove potatoes from the oven and let cool until easy to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4-inch of potato on the interior skin.
4.
Increase the oven temperature to 450° F. Brush canola oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan. Cook for 10 minutes on one side, then turn the skins over and cook for another 10 minutes. Remove from oven and cool until easy to handle.
5.
Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper and cheddar cheese. Place a cooked bacon strip in each potato skin. Return to the oven and broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs, transfer skins to a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions and red pepper flakes. Serve immediately.
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