Earls Potato Skins
Taking a page out of Earl’s cookbook for what may be the most Western Canadian dish ever.
- Yield: Serves 6
3 medium-sized russet potatoes
Olive oil, for brushing on skins and baking sheet
Salt and pepper
5 slices bacon
1¼ cups grated sharp cheddar cheese
1¼ cups grated Monterey Jack cheese
½ cup sour cream
¼ cup finely sliced green onions
Preheat the 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 until potatoes can be handled. Keep oven at 425°F.
Cut each potato lengthwise into quarters. Scoop out centres, leaving a ½-inch-thick layer of cooked potato on skins.
Oil a rimmed baking sheet and place potatoes, skin side down, on the sheet about 1 inch apart. Sprinkle with salt and pepper
and bake until crisp and golden (approximately 10 minutes). Cook bacon in a large, heavy skillet over medium heat until
brown and crisp. Drain and chop into ½-inch pieces.
Top potatoes with cheeses and bacon and return to oven for an additional 5 minutes, until cheese is melted and bubbly. Garnish with sour cream and green onions and serve immediately.