Target: 6 × 4 inches · landscape

Loaded Pub-Style Potato Skins

115 min · 6 appetizer servings

Ingredients

□ 6 medium russet potatoes (about 8 oz each)

□ 6 slices thick-cut bacon

□ 2 tbsp neutral oil

□ 1 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 6 oz sharp cheddar cheese, freshly grated

□ 3/4 cup sour cream

□ 3 scallions, thinly sliced

1. Heat oven to 400 F; prick potatoes and bake until a knife slips into the centers easily.

2. Cook bacon until crisp and crumble; cool the potatoes until they can be handled steadily.

3. Halve and scoop sturdy shells, then brush inside and out with oil and season with salt and pepper.

4. Crisp cut-side down at 425 F, turn, then add cheddar and bacon and bake until melted.

5. Top with sour cream and scallions; serve while the shells are hot and crisp.

Cook’s note: Crisp the shells before filling; topping them early softens their edges.