Recipe of Any-night-of-the-week Fullblood Wagyu Beef Bacon Crispy Potato Skins

Fullblood Wagyu Beef Bacon Crispy Potato Skins. Place the Fullblood Wagyu bacon in the pan. Cook the bacon pieces on medium-high heat until crisp. Brush the insides of the potatoes with the reserved Fullblood Wagyu bacon fat.

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). PREPARING THE CRISPY POTATO SKINS:Once the potatoes are cool enough to handle, cut them in half lengthwise.

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Place the Fullblood Wagyu bacon in the pan. Cook the bacon pieces on medium-high heat until crisp. Brush the insides of the potatoes with the reserved Fullblood Wagyu bacon fat.

To get started with this particular recipe, we must prepare a few ingredients. You can have fullblood wagyu beef bacon crispy potato skins using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Fullblood Wagyu Beef Bacon Crispy Potato Skins:

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

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Instructions 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!.

We convey the steps to how to cook along with the ingredients needed. Do not forget to also display related videos as additional information. On medium heat, render/cook the bacon until crispy. Drain off the fat, and reserve (the fat will be used later). Toss the cut potatoes with enough Fullblood Wagyu bacon fat to fully coat.

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