1½ oz WL Wells Bourbon Whiskey
1 oz simple syrup
¾ oz fresh lemon juice
¼ oz egg white
1 maraschino cherry
Orange slice, to garnish
Mix bourbon, syrup, juice and egg white in a shaker with ice; shake to chill. Strain into a rocks glass with ice; garnish with cherry and orange.
– Saveure 2011
8 slices bacon, cut into 1/2 inch pieces
4 large baking potatoes (about 2 lb)
3 tbsp vegetable oil
½ tsp salt
¼ tsp garlic powder
¼ tsp paprika
1 tbsp grated parmesan cheese
1/8 tsp pepper
Vegetable oil for deep frying
2 c shredded Cheddar cheese (8 oz)
½ c sour cream
2 large green onions, sliced (1/3 c)
In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until bacon is crisp; drain on paper towels.
Meanwhile, gently scrub potatoes, but do not peel. Pierce potatoes to allow steam to escape. Place on microwavable paper towels. Arrange in spoke pattern with narrow ends in center. Microwave 12 to 14 minutes, turning once, until tender. Cover; let stand 5 minutes. When potatoes are cool enough to handle, cut lengthwise in halves; carefully scoop out pulp, leaving ¼-inch shells. Save potato pulp for another use. In small bowl, mix oil, salt, garlic powder, paprika, cheese and pepper. Brush mixture over skins.
In deep fryer or 3-quart heavy saucepan, heat oil to 365°F. Fry potatoes in batches for 5 minutes. Drain on paper towels. (Make Ahead tip: Potatoes can be prepared up to this point and refrigerated for up to 24 hours before continuing to next step.)
One hour before serving allow potatoes to come to room temperature. Heat oven to 450°F. Lightly spray 13×9-inch (3 quart) glass baking dish. Place potato skins, skin side up, in baking dish. Bake 8 minutes. Turn potato skins over and fill with cheese and bacon.
Bake 7 to 8 minutes or until cheese is melted. Top with sour cream and green onions.
D’Arenberg Hermit Crab White Blend (Featured at the 2013 Franklin Wine Festival)