Potato skins with Alfredo sauce, bacon, and cheese create a rich, crowd-pleasing starter or snack.
# Components:
→ Potatoes
01 - 4 large russet potatoes
→ Sauce
02 - 1 cup heavy cream
03 - 2 tablespoons unsalted butter
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1 garlic clove, minced
06 - 1/4 teaspoon ground black pepper
07 - 1/4 teaspoon salt
→ Filling & Toppings
08 - 6 slices bacon, cooked and crumbled
09 - 1 cup shredded mozzarella cheese
10 - 2 tablespoons chopped fresh chives
11 - Olive oil, for brushing
# Directions:
01 - Preheat oven to 400°F (200°C). Scrub the potatoes and pierce each several times with a fork. Arrange directly on the oven rack and bake until tender, about 45 minutes.
02 - Remove the potatoes from the oven and allow to cool slightly. Halve each potato lengthwise and carefully scoop out most of the flesh, leaving a 1/4-inch shell. Set the removed flesh aside for another use.
03 - Brush both sides of the potato skins with olive oil. Place shells cut-side down on a baking sheet. Bake for 5 minutes, then flip and continue baking for 5 more minutes to achieve crispness.
04 - In a small saucepan over medium heat, melt butter. Add minced garlic and sauté until aromatic, about 1 minute. Pour in the cream, season with pepper and salt, and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce is smooth. Remove from heat.
05 - Spoon 1-2 tablespoons of Alfredo sauce into each potato skin. Evenly scatter mozzarella cheese and crumbled bacon on top.
06 - Return the filled potato skins to the oven and bake for 8–10 minutes, until the cheese has melted and is bubbling.
07 - Remove from the oven and sprinkle with fresh chives. Serve immediately while hot.
