Potato Skins

Recipe courtesy of Martha Stewart

Makes 12 potato skins

Ingredients

• 6 large russet potatoes (about 3 1/2 pounds)
• 6 slices bacon
• 1/3 cup olive oil
• 1 teaspoon coarse salt
• 1/4 teaspoon ground white pepper
• 4 ounces sharp white cheddar cheese
• 4 ounces Monterey jack cheese
• 8 ounces sour cream
• 1/4 cup chopped chives

Directions

1. Preheat oven to 375 degrees, with rack in center position.
2. Prick potatoes several times with a fork and bake until potatoes can be easily pierced with a toothpick, about 1 hour.
3. Meanwhile, cook bacon in a large skillet until crisp and transfer to a paper towel-lined plate to drain. Chop bacon and set aside.
4. Raise oven temperature to 450 degrees.
5. When cool enough to handle, halve potatoes lengthwise and scoop out flesh, leaving 1/4 inch flesh still attached to skins. Reserve scooped flesh for another use.
6. Brush both sides of skins with olive oil and season with salt and pepper. Place on a rimmed baking sheet skin side down and bake until crisp and golden, 10 minutes.
7. Top with cheeses and bacon and return to oven 5 minutes more, until cheese is melted and bubbly.
8. Garnish with sour cream and chives and serve immediately.