Bacon Blue Cheese Potato Skins with Bourbon Creme
Ingredients
Potato Skin Shells
- 6 yellow potatoes Yukon Golds work well
- 1/3 cup Vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Bourbon Creme
- 1 Tbsp extra virgin olive oil
- 1/2 Red onion finely chopped
- 1/4 cup bourbon
- 3-4 cup sour cream
- 1 tsp honey
- 2 tsp dijon mustard
The Filling
- 4-5 strips bacon chopped into bite-sized pieces and cooked crispy
- 1 cup blue cheese crumbles
- 1/2 cup shredded mozzarella
- 1-2 Green onions sliced for garnish
- A few drops Tabasco Sauce optional
Servings:
Units:
Instructions
Potato Skin Shells
- Preheat the oven to 450°.
- Scrub the potatoes and slice them in half lengthwise.
- Using a spoon, scoop out the middle of each potato, leaving a 1/4-inch border.
- Repeat until all the potatoes have been scooped out.
- In a small bowl, combine the oil, salt and pepper.
- Brush the oil mixture on the inside and outside of each potato skin shell.
- Place them skin-side-up on a large baking sheet.
- Bake the potato skin shells for approximately 15 minutes or until they are just fork tender.
- The time will vary based on how thick you leave the shells and how large your potatoes are.
- Remove them from the oven and let cool slightly before adding your fillings.
Bourbon Creme
- Heat the olive oil in small saute pan.
- Add the red onions and cook for a minutes or two, then carefully add the bourbon. USE CAUTION when adding the bourbon because it can flame up!
- Saute the onions for about 5 minutes more to allow them to become soft and the alcohol to cook off.
- Set the onions aside to cool slightly.
- In a small bowl, combine the sour cream, honey and mustard.
- Mix well.
The Filling
- Lower oven temp to 350°.
- Flip the prepared potato skins so they are skin-side down on a large cookie sheet.
- Fill each shell with the blue cheese and mozzarella cheese.
- Sprinkle the bacon over each potato skin.
- Place the potato skins in the oven and bake for about 10-15 minutes or until the cheese is melted and just starting to brown.
- Remove the potato skins from the oven.
- Place a dollop of the Bourbon Creme onto each potato and sprinkle with green onions.
- Drizzle with a few shakes of Tabasco sauce if desired.
- Serve warm.
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