Fullblood Wagyu Beef Bacon Crispy Potato Skins

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Fullblood Wagyu Beef Bacon Crispy Potato Skins. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Fullblood Wagyu Beef Bacon Crispy Potato Skins is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fullblood Wagyu Beef Bacon Crispy Potato Skins estimated approx 90 minutes.

To begin with this recipe, we must prepare a few components. You can have Fullblood Wagyu Beef Bacon Crispy Potato Skins using 7 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Fullblood Wagyu Beef Bacon Crispy Potato Skins:

1. 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Bacon (sliced into small pieces)
2. 10 Small Russet Potatoes (scrubbed clean)
3. 1 LB Sharp Cheddar Cheese (shredded)
4. 1 CUP Sour Cream
5. 1/2 CUP Chives (minced)
6. Grapeseed Oil
7. Kosher Salt

Instructions to make to make Fullblood Wagyu Beef Bacon Crispy Potato Skins

1. 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
2. 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).
3. 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.
4. 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!

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