Bacon And Cheddar Potato Skins
3 medium russet potatoes
5 bacon slices
1 1/4 cups grated sharp cheddar cheese
1 1/4 cups grated Monterey Jack cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon cayenne pepper
3/4 cup chopped green onions
Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place
potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool.
Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out
centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking
sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle
with salt and pepper.
Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain.
Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to
blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese
mixture melts, about 25 minutes.
Transfer skins to platter. Sprinkle with green onions; top with dollops of sour
cream and serve.