Potato Skins with Beer Cheese Recipe | Valerie Bertinelli | Food Network

Ingredients

• 6 small russet potatoes (about 2 pounds), scrubbed and pricked all over with a fork
• 1 tablespoon vegetable or olive oil
• Kosher salt and freshly ground black pepper
• 4 slices bacon
• 1 1/2 tablespoons unsalted butter, melted
• 2 cups shredded sharp yellow Cheddar (about 6 ounces)
• 1/2 teaspoon cornstarch
• 1/2 cup lager or pilsner beer
• 1/4 teaspoon Worcestershire sauce
• Pinch dried mustard
• Pinch cayenne pepper
• 3 scallions, chopped