Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, fullblood wagyu beef bacon crispy potato skins. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Fullblood Wagyu Beef Bacon Crispy Potato Skins is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Fullblood Wagyu Beef Bacon Crispy Potato Skins is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook fullblood wagyu beef bacon crispy potato skins using 7 ingredients and 4 steps. Here is how you cook it.

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

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

Steps 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!
5. Ready to serve and ENJOY!

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