10 lb medium Russet potatoes
1 lb ground beef
1 lb bacon slices
1 c chopped onion
1 c chopped green pepper
1 c Chambourcin or other rich red wine
8 oz bleu cheese
8 oz gouda or other melting cheese
Wash and pierce the potatoes. Place on a cooking sheet and bake at 350 degrees F for 60-70 minutes. Remove from oven and cool.
While the potatoes bake, saute onions and peppers in olive oil until soft deglaze with Merlot and cook until the wine is reduced. Set aside mixture in a bowl and add ground beef to the pan. Brown beef. When done, add onion & peppers to the mixture. Set aside to cool.
Crumble bleu cheese into small pieces. Dice Gouda into small pieces.
Bake or fry bacon until done. Cool & crumble or chop into pieces.
When potatoes are cool, slice each into thirds lengthwise. Set aside the middle third - it will not be used for this recipe. Scoop out all but 1/4" of the potato center from each of the other thirds making a cavity for filling.
Place parchment paper on two baking sheets. Brush surface with olive oil. Place potato sections open side down on the paper. Brush or spray the back sides with olive oil. Bake in oven for 20-30 minutes until edges begin to brown. Cool.
To assemble, place a tablespoon of ground meat in the potato cavity. Sprinkle some of the bleu cheese and gouda pieces on top. Then add some of the bacon pieces. Repeat for all of the potato skins.
Bake at 375 degrees F for 20-30 minutes until cheese melts and potatoes heated through.
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