Pull the Fullblood Wagyu beef bacon from the freezer, and put into the refrigerator one day before making this recipe.
PREPARING THE POTATOES
Preheat your oven to 400°F.
Scrub the russet potatoes, and dry.
Poke the potatoes all over with a fork, and place them on a parchment-lined, rimmed baking sheet.
Rub grapeseed oil all over the potatoes, and sprinkle them with kosher salt.
Bake at 400°F for 75 minutes or until the potatoes are soft and the skin is crispy.
Let the potatoes cool.
PREPARING THE FULLBLOOD WAGYU BEEF BACON
In a large sauté pan, add 1 tablespoon of grapeseed oil. Place the Fullblood Wagyu bacon in the pan.
Cook the bacon pieces on medium-high heat until crisp.
Drain off the fat, and reserve (you will use the fat later on for the potato skins).
PREPARING THE CRISPY POTATO SKINS
Once the potatoes are cool enough to handle, cut them in half lengthwise.
Scoop out most of the flesh (leave about 1/4 inch of flesh on the inside to give it structure).
Brush the insides of the potatoes with the reserved Fullblood Wagyu bacon fat.
Set the oven to 450°F, and crisp/cook the potato skins for 10 minutes or until they are golden brown.
Once the potato skins are crisp and you’ve pulled them from the oven, place them on a plate.
Fill them with cheddar cheese and Fullblood Wagyu bacon crumbles.
Top with a dollop of sour cream and a sprinkle of chives.
Serve warm, and enjoy!