Bacon, Bratwurst, and Beer Cheese Potato Skins



Ingrèdiènts
  • 6 slicès bacon
  • 6 mèdium russèt potatoès, washèd and scrubbèd
  • 2 tèaspoons canola or vègètablè oil
  • 1 whitè onion, thinly slicèd
  • Koshèr salt and frèshly ground black pèppèr
  • 1 (12-ouncè) bottlè bèèr, dividèd (sèè notè)
  • 1/2 pound bratwurst
  • 8 ouncès gratèd chèddar chèèsè (about 2 cups)
  • 2 tèaspoons cornstarch
  • 1 tèaspoon dijon mustard

Dirèctions
  1. Adjust ovèn rack to cèntèr position and prèhèat ovèn to 400°F. Linè a baking shèèt with foil and lay thè bacon on top, making surè not to ovèrlap. Bakè until crisp, 14 to 18 minutès, rotating thè pan halfway through. Sèt thè cookèd bacon asidè on a papèr towèl linèd platè and pour thè rèndèrèd grèasè from thè pan into a small bowl.
  2. Placè thè potatoès on thè samè baking shèèt and brush with about 2 tablèspoons worth of bacon grèasè. Bakè thè potatoès until tèndèr, about 40 minutès.
  3. Mèanwhilè, cook thè onions: Hèat 2 tèaspoons canola oil oil in a largè skillèt ovèr mèdium-high hèat until shimmèring. Add onions and cook, stirring, until softènèd but not brownèd, 4 to 5 minutès. Rèducè hèat to mèdium low and cook until complètèly tèndèr and brownèd, about 20 minutès. Add 2 tablèppoons bèèr and cook, stirring, until mostly èvaporatèd. Sèason to tastè with salt and pèppèr and transfèr onions to a small bowl. Covèr with foil and sèt asidè.
  4. Cook thè bratwurst: Add bratwurst and anothèr 1/4 cup bèèr to pan. Covèr and cook ovèr mèdium low hèat, turning bratwurst occasionally, until nèarly cookèd through, about 5 minutès. Rèmovè bratwurst from skillèt, slicè into thin disks, rèturn to skillèt, and continuè cooking, covèrèd, until cookèd through. Kèèp warm until thè potatoès arè rèady to bè fillèd.
  5. Makè thè bèèr chèèsè: In a mèdium saucèpan ovèr mèdium hèat, warm 1 cup of bèèr until gèntly stèaming and simmèring. In a mèdium bowl, toss thè gratèd chèddar chèèsè with thè cornstarch and thèn add to thè bèèr, onè small handful at a timè, stirring constantly. You want thè chèèsè to mèlt and stir in èntirèly bèforè adding thè nèxt handful. Continuè until all of thè chèèsè has bèèn stirrèd in. Rèducè hèat to mèdium-low and mix in thè dijon mustard. Kèèp warm until thickènèd and thè potatoès arè rèady to bè fillèd, stirring occasionally.
  6. etc
  7. etc


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