This is a wonderful mixture based on an hors d’oeuvre my mom served at cocktail parties in my boyhood (put it on crispy round crackers and broil; serve with gin and tonics!). Of course, you can simply sprinkle grated cheddar on the skins and melt it under the broiler if you want to keep it simple, but I love the tangy deliciousness the mayonnaise gives to the cheese. If you love spicy heat, add sliced jalapeños, seeds and all. Or sprinkle with piment d’Espelette before baking.
Chop the white and pale green ends of the scallions and put them in a bowl. Slice the green ends as desired for garnish and set aside. Add the cheddar, bacon (if using), and mayonnaise to the bowl and stir until the cheese and mayo are evenly distributed.
Salt the potato skins, then spread the mixture evenly over them. Put the filled skins on a rimmed baking sheet and
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