"These crispy potato skins topped with Fullblood Wagyu beef bacon are an excellent appetizer for any occasion!"
Fullblood Wagyu Beef Bacon Crispy Potato Skins
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Prep time: 30mins
Cook time: 1hr 30mins
Serves or Makes: 10
Recipe Card
ingredients
- 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Bacon (sliced into small pieces)
- 10 Small Russet Potatoes (scrubbed clean)
- 1 pound Sharp Cheddar Cheese (shredded)
- 1 cup Sour Cream
- 1/2 cup Chives (minced)
- Grapeseed Oil
- Kosher Salt
Method
Step 1
FIRST STEP Pull the Fullblood Wagyu beef bacon from the freezer, and put into the refrigerator one day before making this recipe.
Step 2
PREPARING THE POTATOES Preheat your oven to 400°F. Scrub the russet potatoes, and dry. Poke the potatoes all over with a fork, and place them on a parchment-lined, rimmed baking sheet. Rub grapeseed oil all over the potatoes, and sprinkle them with kosher salt. Bake at 400°F for 75 minutes or until the potatoes are soft and the skin is crispy. Let the potatoes cool.
Step 3
PREPARING THE FULLBLOOD WAGYU BEEF BACON In a large sauté pan, add 1 tablespoon of grapeseed oil. Place the Fullblood Wagyu bacon in the pan. Cook the bacon pieces on medium-high heat until crisp. Drain off the fat, and reserve (you will use the fat later on for the potato skins).
Step 4
PREPARING THE CRISPY POTATO SKINS Once the potatoes are cool enough to handle, cut them in half lengthwise. Scoop out most of the flesh (leave about 1/4 inch of flesh on the inside to give it structure). Brush the insides of the potatoes with the reserved Fullblood Wagyu bacon fat. Set the oven to 450°F, and crisp/cook the potato skins for 10 minutes or until they are golden brown.
Step 5
FINAL STEPS Once the potato skins are crisp and you’ve pulled them from the oven, place them on a plate. Fill them with cheddar cheese and Fullblood Wagyu bacon crumbles. Top with a dollop of sour cream and a sprinkle of chives. Serve warm, and enjoy!