Loaded Potato Skins with Rush Creek Reserve

Instructions

1. Heat oven to 400°F.
2. Pierce potatoes with a fork. Place potatoes on an ungreased 15 x 10-inch rimmed baking pan. Rub with 2 tablespoons olive oil. Sprinkle with 1 tablespoon rosemary. Bake for 50-60 minutes or until tender. Cool potatoes on a wire rack. Wipe off the pan.
3. Meanwhile, drizzle grape bunches with remaining olive oil on a parchment-lined 15 x 10-inch rimmed baking pan; toss to coat. Lightly season with salt and pepper. Bake for 15-20 minutes or until grapes are softened, turning once. Cool on parchment paper.
4. Line the same rimmed pans with aluminum foil. Place greased wire racks on the sheets. Arrange bacon strips in a single layer on racks, taking care not to overlap. Rub half of the bacon with brown sugar, leaving the other half savory. Bake for 15-20 minutes or until bacon is crisp, turning once. Cool completely. Crumble bacon.
5. When potatoes are cool enough to handle, cut each potato in half lengthwise. Carefully scoop out center pulp, leaving each half with a 1/4-inch shell. Save potato pulp for a different recipe.
6. Brush potato skins with butter on each side; season with salt and pepper. Sprinkle with remaining rosemary. Place potatoes, cut side up, on pan. Broil 4 inches from the heat for 5 minutes.
7. Reduce oven temperature to 250°F.
8. Wrap Rush Creek Reserve in aluminum foil. Bake for 18-22 minutes or until warm. When cool enough to handle, with a sharp knife, cut around the top rind edges. Peel away rind to expose the cheese.
9. Place Rush Creek Reserve on a serving platter. Fill in platter with potato skins, bacon, grapes, cherries, hazelnuts, hot honey, green onions and chives.