Bacon Jam Stuffed Potato Skins
We made this recipe for our Super Bowl party this year. It was a huge hit -- I thought I had over prepared but everything was gone and I have the feeling that our guests would have finished the rest, had I made more!
3 russet potatoes, scrubbed
8 tb (120 ml) bacon jam
2 tb (30 ml) butter, melted
1 clove garlic, minced
3/4 cup (177 ml) cheddar cheese
1 cup (240 ml) sliced onions
1/4 cup (60ml) flour
1/2 cup (120 ml) vegetable oil, for frying
sour cream in a squeeze bottle, for topping
2 tb (30 ml) chopped Italian parsley, for garnish
Preheat oven to 350 degrees F. 176 deg Celsius
Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
Preheat grill to medium heat.
Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
Put the vegetable oil in a skillet and pre-heat to medium heat. Coat the onions with the flour and fry in the vegetable oil until crispy golden brown. Gently season with salt and pepper.
Assembly: Spread 1 tb of bacon jam in each potato skin, top with cheddar cheese and put under broiler until bubbly and golden brown.
Drizzle with sour cream and top with crispy onions and the parsley.
alright tough guy, think you can provide a better recipe? put your bacon where your mouth is...