Potato Skins with Beer Cheese2012-11-22
- Yield : 12 servings
- Cook Time : 40m
- Ready In : 30m
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- 6 small russet potatoes (about 2 pounds), scrubbed and pricked all over with a fork
- 1 tablespoon vegetable or olive oil
- Kosher salt and freshly ground black pepper
- 4 slices bacon
- 1 1/2 tablespoons unsalted butter, melted
- 2 cups shredded sharp yellow Cheddar (about 6 ounces)
- 1/2 teaspoon cornstarch
- 1/2 cup lager or pilsner beer
- 1/4 teaspoon Worcestershire sauce
- Pinch dried mustard
- Pinch cayenne pepper
- 3 scallions, chopped
Preheat the oven to 400 degrees F.
Rub the potatoes with the oil and sprinkle lightly with salt and pepper. Place the potatoes on a baking sheet and bake until the skins are slightly crisp and the inside is tender and can be easily pierced with a paring knife, about 45 minutes. (Leave the oven on.)
Meanwhile, put the bacon in a cold medium skillet and cook over medium heat, turning occasionally, until crisp and brown, about 10 minutes. Drain briefly on paper towels, then transfer to a cutting board and chop finely.
Halve the potatoes lengthwise and scoop out most of the potato flesh, leaving about 1/4-inch of flesh on the skin. Arrange the potatoes on the baking sheet and brush both sides with the butter. Sprinkle lightly with salt and pepper, then arrange cut-side up and return to the oven to bake until crisp and golden brown in spots, about 10 minutes.
Toss the cheese with the cornstarch in a bowl. Bring the beer to a simmer in a medium saucepan over medium heat. Add the cheese mixture to the beer, a handful at a time, stirring until melted before adding more. When all of the cheese has melted, remove from the heat and stir in the Worcestershire, mustard and cayenne.
Arrange the potato skins on a platter and drizzle with the beer cheese. Top with the bacon and scallions. Serve immediately.