Cowboy Potato Skins

Ingrediants 

• 4 medium russet potatoes (about 2 lb. total)

• 1 Tbsp.vegetable oil

• 4 oz.bacon, very finely chopped

• Kosher salt

• 1 1/4 cupsstore-bought or leftover homemade chili with beef and beans, divided

• 1/2 cupshredded Mexican blend cheese, divided

• 16pickled jalapeño slices

• 1scallion, thinly sliced

• Finely chopped fresh cilantro and sour cream, for serving

Directions

Step 1

Arrange a rack in lower third of oven; preheat to 425°. Using a fork or paring knife, poke holes all over each potato. Arrange on a microwave-safe plate, leaving some space between each potato. Drizzle with oil.
Step 2

Microwave on high 7 minutes. Using tongs or paper towels, turn potatoes and continue to microwave until paring knife can be inserted with no resistance, 6 to 7 minutes more.
Step 3

Meanwhile, in a large, cold, stainless steel skillet, arrange bacon in a single layer. Cook over medium heat, stirring occasionally, until bacon is crispy, 12 to 15 minutes. Transfer bacon to a paper-towel-lined plate to drain; pour off all but 2 Tbsp. bacon fat.
Step 4

Once potatoes are cool enough to handle but still warm, cut each potato in half lengthwise, then cut each half into 2 pieces crosswise, creating 16 pieces total. Using a spoon, gently scoop flesh from each potato, leaving a 1/4" shell; reserve flesh for another use (like mashed potatoes!).
Step 5

Grease a baking sheet with reserved 2 Tbsp. bacon fat, then transfer potato skins to prepared sheet. Season potatoes with 3/4 tsp. salt. Top each potato skin with a heaping 1 Tbsp. chili.
Step 6

Bake potato skins until chili is warmed through and edges of potatoes are starting to brown and crisp, about 20 minutes.
Step 7

Reduce oven temperature to 350°. Top each potato skin with 1/2 Tbsp. cheese.
Step 8

Continue to bake until cheese is melted, about 5 minutes more.
Step 9

Arrange potato skins on a platter. Top with bacon, jalapeños, scallions, cilantro, and sour cream.

Recipe by: Brook Caison