Loaded Potato Skin Wedges

Recipe by Catherine Pla

Serves 4

Loaded Potato Skin Wedges

• 4 large russet potatoes

• 6 slices thick-cut bacon, diced

• Kosher salt and ground black pepper

• 6 oz shredded Monterey Jack or cheddar cheese

• 1⁄2 c sour cream

• 4 scallions, finely sliced

• 8 cherry tomatoes, diced

Preheat the oven to 400 degrees. Line a sheet pan with foil, rub potatoes with olive oil and bake for about an hour, until a knife slides easily into the middle of a potato. Remove from the oven and let cool until they can be handled.

Cook the bacon in a medium pan until crispy. Remove to a plate lined with a paper towel and let cool. Reserve the bacon fat.

Cut each potato into quarters lengthwise to make 4 wedges. Using a spoon (a grapefruit spoon works especially well) scoop the flesh from each wedge leaving about a 1⁄4” or so remaining on the skin (use the scooped potato flesh for soup or make a breakfast burrito).

Preheat broiler. Place wedges on the sheet pan and brush each with a bit of the reserved bacon fat. Sprinkle with salt and pepper. Top each wedge with cheese and bacon. Place under the broiler until the cheese is melted and bubbling. Remove from the oven, garnish with sour cream, then scatter over scallions and chopped tomatoes. Serve hot.