Description
Eight crispy potato-skin halves with cheddar and fully cooked turkey bacon.
Ingredients
Scale
- 4 potatoes Medium russet potatoes
- 2 tablespoons Olive oil
- 1/2 teaspoon Fine salt
- 8 slices Fully cooked turkey bacon
- 1 cup Shredded cheddar cheese
- 2 scallions Scallions, sliced
Instructions
- Heat oven to 400°F. Scrub and dry four medium russets, pierce with a fork and bake on a sheet about 45–50 minutes until centers are tender. Cool ten minutes until safe to handle.
- Halve lengthwise and scoop out flesh, leaving approximately 1/4-inch potato inside each skin. Brush with 2 tbsp olive oil total and season with 1/2 tsp salt. Bake cut-side down about eight minutes, flip and bake another seven minutes until crisp.
- Crisp eight slices fully cooked turkey bacon according to its package and chop. Divide 1 cup cheddar and the bacon among eight skins; return to the oven about five minutes until cheese melts and toppings are hot.
- Scatter two sliced scallions and serve warm. Test shell thickness, overall clock, bacon label and eight-half yield.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: 45–50-minute whole-potato bake, 15-minute crisping and about five-minute cheese melt, plus ten-minute cooling; preheat excluded. Fully cooked turkey bacon is assumed.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 75 minutes
- Category: Appetizers
Nutrition
- Serving Size: One half shell