Make sure your Bourbon Blue Cheese Sauce and potato skin shells are ready to go. See notes for recipes. This can be done in advance or immediately before.
Preheat oven to 350F.
Once your potato skins are prepared (see note below for recipe), place them skin side down on a large cookie sheet.
Fill each potato skin shell with the blue cheese sauce. If the sauce is thin, reduce the sauce over medium-low heat to thicken first. (Thin sauce will leak out of the potato skin when bitten into. You want the sauce to be similar in consistency of queso).
Top each potato skin with the monterey jack cheese. You may need more or less depending on the exact size and shape of your potatoes.
Sprinkle the bacon over each potato skin. Again, you may need more or less depending on how much bacon you like and the size of the potatoes. The pictures above show two slices worth of bacon.
Place the potato skins in the oven and bake until the cheese has melted and is starting to turn a light brown, approximately 12-15 minutes.
Remove the potato skins from the oven. If they have gotten too greasy, dab with a paper towel. Sprinkle with additional blue cheese crumbles and green onions if using. Serve warm with any leftover blue cheese sauce and sour cream for dipping.
Learn how to make your own potato skin shells here!They can be made in advance and stored in the refrigerator. The longer baking time is to account for making the potato skin shells themselves if you have not done so already.Grab the recipe for the Bourbon Blue Cheese Sauce here! One batch is the perfect amount for this potato skin recipe.These potato skins are vegetarian friendly with vegetarian cheeses and omitting the bacon.
Bacon and Bourbon Blue Cheese Potato Skins https://www.threeolivesbranch.com/bacon-and-bourbon-blue-cheese-potato-skins/ January 17, 2017