Crispy Potato Skins

By CandyH

Make the roasted garlic and bacon dip the day before you plan to serve it.

Ingredients

• FOR THE POTATO SKINS, COAT:
• 8 russet potatoes (3 1/2 lb.)
• Olive oil
• 1 cup shredded Cheddar
• Chopped scallions
• FOR THE DIP, SLICE:
• 2 bulbs garlic
• Salt, black pepper, and olive oil
• COOK:
• 4 strips bacon, diced
• COMBINE:
• 1 cup sour cream
• 3 ⁄4 cup mayonnaise
• 1 ⁄2 cup chopped scallions
• 1 ⁄4 cup minced fresh cilantro
• 1 Tbsp. minced canned chipotle chile
• 1 ⁄4 tsp. canned adobo sauce
• 1 Tbsp. fresh lime juice
• 1 tsp. Worcestershire sauce

Preparation

Step 1

Preheat oven to 400°.

For the potato skins, coat potatoes with oil and pierce several times with a fork; transfer to a baking sheet.

For the dip, slice off root ends of garlic bulbs; season with salt and pepper, drizzle with oil, and wrap in foil. Transfer garlic to baking sheet with the potatoes.

Roast potatoes and garlic, 45 minutes. Remove garlic and set aside. Increase oven temperature to 450°. Cook potatoes until fork tender, 15 minutes more; set aside.

Cook bacon in a skillet over medium heat until crisp, 10 minutes; transfer to a paper-towel-lined plate and reserve drippings, setting both aside.

Combine sour cream, mayonnaise, ½ cup scallions, cilantro, chipotle, adobo sauce, lime juice, and Worcestershire in a bowl. Squeeze cloves from roasted garlic; dice cloves and stir into dip along with bacon. Season dip with salt and pepper.

Cut potatoes in half lengthwise when cool enough to handle. Scoop out flesh, leaving ¼-inch intact. Cut each half lengthwise into quarters. Transfer potato skins to baking sheet, skin sign up.

Brush potato skins with some of reserved drippings and return to oven, 10 minutes. Flip skins; brush with remaining drippings and roast 5 minutes more. Sprinkle skins with Cheddar and roast until melted, 1–2 minutes. Garnish skins with scallions and serve with dip.