All around our country we have steakhouses. Desirable restaurants serving an American standard, steak.
Most steakhouses have their signature beef, whether it’s a crust of blue cheese or a hot sizzling plate or a Tuscan style T-bone. We love ‘em all!
How about the side dishes, how about some potato skins? Maybe we could wet your appetite a little more if we added some bacon and cheese? Well that’s just what we have today: Potato Skins with Bacon and Pepper Jack Cheese.
When you walk into a steakhouse perhaps you can’t wait to get to the main event, the steak. Or maybe you don’t want to slow down your hunger, you want to save it for that main event, the steak. But hold on there pardner, a well placed appetizer shouldn’t affect your overall appetite too much, unless you eat it all. Having steak in a steakhouse is the whole idea but it is not the WHOLE experience. The appetizer, side dishes, sauce and dessert are all there for your enjoyment also, not to mention the company you’re with.
Potato Skins with Bacon and Pepper Jack Cheese
3 medium russet potatoes
5 slices hickory smoked bacon
1 cup cheddar cheese, grated
1 cup pepper jack cheese, grated
¼ tsp cayenne pepper
1 Tbl chopped fresh parsley
¾ cup chopped green onion
Sour cream for garnish
Preheat oven to 425, scrub potatoes and pat dry. Rub each with oil, place on foil lined baking sheet and roast for 1 hour. Remove from oven and cool.
While potatoes are roasting fry bacon to a crisp texture and place on paper towel to cool. When cool, chop bacon.
When potatoes have cooled, cut each lengthwise into quarters, scoop out center leaving ½ inch of potato flesh on the skins.
In a mixing bowl place chopped bacon, both cheeses and the cayenne, toss well.
Line a baking sheet with foil and lightly coat with cooking spray. Place skins on baking sheet and sprinkle with salt and black pepper. Divide cheese mixture between the skins. Bake at 425 until cheese melts and skins are crisp, about 20 to 25 minutes.
Transfer skins to platter and top with green onion and sour cream.