- 3 medium russet potatoes
- Vegetable oil
- 5 bacon slices
- 1 1/4 cups grated sharp cheddar cheese
- 1 1/4 cups grated Monterey Jack cheese
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon cayenne pepper
- 3/4 cup chopped green onions
- Sour cream
- Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
- Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese mixture melts, about 25 minutes.
- Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.