The convection oven makes easy work of this recipe. While you roast the potatoes, cook the bacon in the convection oven. This leaves your cooktop splatter free.
Recipe information
Yield
makes 6 appetizer or first-course servings
Ingredients
Preparation
Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 425°F. Scrub the potatoes and pat dry; poke each one with a fork to break the skin. Coat them lightly with oil and place them directly on the top rack.
Step 2
Spread the bacon slices on a baking pan with a shallow rim and place the pan on the center rack. Bake the potatoes for 30 to 35 minutes, until a skewer inserted into the centers comes out clean and dry. Remove the potatoes and bacon from the oven.
Step 3
Cut the potatoes in half and scoop out the centers, leaving a 1/2-inch layer of cooked potato in the skins. (Reserve the scooped-out flesh for another use, such as mashed potatoes.) Place the skins, skin side down, about 1 inch apart on a shallow baking pan and sprinkle them with salt and black pepper.
Step 4
Drain and crumble the bacon and transfer to a medium mixing bowl. Add the cheeses, parsley, and cayenne and stir to blend. Fill the potato skins with the mixture. Bake on the center rack until the skins are crisp and the cheese mixture melts, about 10 minutes.
Step 5
Transfer the skins to a serving platter and top with the chives and dollops of sour cream.
