Crank up the flavor with this new spin on an old favorite! Bacon, blue cheese, burger meat, caramelized onions, and jalapenos bring these potato skins to the next level!
- 4 russet potatoes, cleaned well
- 1/2 lb bacon
- 1/2 sweet onion, thinly sliced
- 1/2 can jalapenos, drained
- 3/4 lb ground beef
- 3 tablespoons unsalted butter, melted
- Salt and pepper, to taste
- 1 cups blue cheese
- Preheat oven to 400 degrees F. Pierce each potato twice with a fork and then place on a baking sheet. Cook for an hour.
- As the potatoes cook, cook the bacon in a large pan until crispy. Remove to a plate with a paper towel to absorb excess grease, and then crumble the bacon.
- Leave the bacon grease in skillet and turn to medium-low heat. Add the onion and season with salt and pepper. Cook for about a minute, and then add the jalapenos and a tablespoon of brown sugar. Cook until lightly caramelized– when you cook them in the oven it will finish the job.
- Transfer the onion and jalapeno to a bowl, and brown the burger meat in the pan. If you’d like, feel free to add your signature burger seasonings (salt, pepper, worcestershire sauce, whatever you like). I simply add a dash of salt and pepper.
- Once the potatoes are cooked and have cooled completely, cut them in half, lengthwise.
- Set broiler to high.
- Carefully scoop about 2/3 of the potato out with a spoon. Brush the melted butter on both the inside and outside of each skin and set them back onto the baking sheet. Sprinkle with salt and pepper, to taste.
- Broiler the skins for about 10 minutes, or until the skins become slightly crisp. Remove the skins from the oven and add ground beef, half of the bacon, and half of the blue cheese. Place back in the oven for 2 minutes, or until the blue cheese has just begun to melt. Remove from the oven, add the caramelized onions and jalapenos, more blue cheese, and bacon, and then cook for another 2 minutes. Serve warm.
- Category: Appetizer