Bacon, Cheese and Potato Skin Sandwiches
Lisa's food IQ is way off the charts. We're talking, she's like, the Stephen Hawking of sustenance. Who else would think to create a recipe for a sandwich stuffed with potato skins, cheese, sour cream and bacon? Who else would be so considerate to give you a one-handed meal so you don't have to break from World of Warcraft? No one, darn it. So grab your 2-liters of Dew and DO IT!!!
Bite Me Bit
“Be nice to nerds. Chances are you'll end up working for one.”
3 medium Russet potatoes
1 tbsp olive oil
3 tbsp melted butter
½ tsp kosher salt
¼ tsp freshly ground black pepper
12 pieces crusty thick-sliced bread
6 tbsp margarine
4 cups shredded cheddar cheese
½ tsp kosher salt
9 tbsp sour cream
1 ½ tsp chopped chives
12 tbsp crumbled bacon
1) For the potato skins, preheat oven to 425ºF. Line a baking sheet with aluminum foil. Scrub potatoes, pat dry and pierce with a fork several times. Rub olive oil over the outside of each potato and place on prepared baking sheet. Bake 50-60 minutes or until potatoes are tender. Remove from oven, allowing potatoes to cool just enough to handle. Turn oven up to 450ºF. Cut each potato in half lengthwise and scoop out the cooked potato leaving ½-inch thick layer of potato along the sides and bottoms of the skins. Brush the hollowed potato skins on both sides with melted butter and sprinkle with salt and pepper. Cut each half lengthwise and place potatoes skin side up on baking sheet. Return to oven for 8 minutes flip the skins and bake an additional 8 minutes. Remove from oven and set aside.
2) To assemble sandwiches, spread margarine on both sides of the bread slices. Top each bottom slice of the bread with 1/3 cup of cheese, followed by 2 potato skin quarters, a sprinkling of salt, 1 ½ tbsp sour cream, ¼ tsp chives, 2 tbsp crumbled bacon, followed by another 1/3 cup shredded cheese. Finish off by topping with another slice of bread.
3) Heat a griddle over medium heat and cook sandwiches 2 minutes per side, until both sides are golden. Remove from heat and cool a few minutes before slicing in half.
Yield: 6 sandwiches