Potato Skins

What's not to like about potato skins?  Crispy taters, bacon, cheese, sour cream, green onions...the recipe reads like a list of my favorite foods.  The little potatoes that we've been getting from the CSA are the perfect size for these, and HH's home cured bacon is a nice homemade touch. 

Like many of our recipes, I used these guidelines from Simply Recipes.  First you bake the potatoes until they are cooked through, then you scoop out the insides leaving just enough to make a sturdy shell.  Put them back in the oven to crisp up (the recipe says to smear them with oil but I skipped that step and they turned out just fine - plenty crispy and maybe not as greasy), top with the cheese and bacon, thrown them back in the oven to melt the cheese, and top with the sour cream and green onions. 

Potato skins make me think of football-watching food, so maybe I'll make them again if we listen to the Superbowl come February.