Potato Skins with Cheddar, Bacon and Shallots
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- 8 medium
- baking potatoes, scrubbed
- 8 slice
- apple-wood smoked bacon, thick cut
- 3 medium
- shallots, finely chopped
- 3/4 c
- half and half
- 3 Tbsp
- 1/2 c
- shredded cheddar cheese
- salt and white pepper
- 3 Tbsp
- fresh parsley, chopped
- scallions, chopped
1Preheat the oven to 400 degrees.
2Prick the potato skins all over with a fork.
3Bake in the oven for about 45–50 minutes, until tender.
4Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes, until golden.
5Remove from pan, chop into small pieces and set aside.
6Add the shallots and cook until they soften, about 1 minute more.
7Slice each potato in half, horizontally.
8Using a spoon, scoop out the flesh into a large bowl.
9Reserve the hollowed-out skins and place in a lightly oiled baking dish.
10Mash the potato with a potato masher.
11Add the milk and butter, and beat until smooth.
12Stir in the cheddar, bacon and shallots and parsley. Season with salt and white pepper.
13Spoon the mixture back into the potato skins and bake for about 20 minutes, or until the filling is heated through and golden on top.
14Serve hot with extra chopped parsley, cheddar or scallions sprinkled on top, if desired.