With the versatility of potatoes, the possibilities are endless! An extra bonus for this recipe is that the flesh of the potatoes are saved for a second use, which I usually make into a loaded baked potato soup the next day. Not only are there so many uses for potatoes, so are the toppings for these delicious potato skins. I have included most of our favorite toppings, but this recipe is easily adaptable for substitutions or variations according to taste preferences. Enjoy!

Ingredients:

4 (6-7 oz. each) Yukon Gold potatoes, scrubbed and dried

2 tablespoons unsalted butter

1/2 teaspoon kosher salt

¼ teaspoon black pepper

4 oz. shredded cheddar cheese

6 slices hickory smoked bacon, cooked crisp and crumbled

Other toppings:

1 ½ cups chili, heated through

1 large ripe avocado, peeled and diced

½ cup sour cream

¼ cup thinly sliced green onions

¼ cup pickled sliced jalapenos

¼ cup diced fresh tomatoes, drained

Supplies

Fork

Knife

Spoon

13x9-inch baking pan or dish

Step 1: Baking Potatoes:

Heat oven to bake at 400 degrees. Use a fork to pierce potatoes several times. Place potatoes on top oven rack. Bake for 50-60 minutes or until a knife will easily pierce into centers of potatoes. Remove from oven and set oven to broil at 400 degrees. Cool potatoes for 15 minutes or until easily handled.

Step 2: Preparing Skins:

Slice each potato in half lengthwise. Use a spoon to scoop out flesh of potato halves, leaving 1/8-1/4-inch intact. (Reserve flesh for another use.) Brush both sides of potato halves with butter then sprinkle evenly with salt and pepper, placing skin-side up in a 13x9 baking pan or dish. Place on center rack and broil for 4-5 minutes until skin is brown and crisp. Flip potato halves and broil for 4-5 minutes more or until edges begin to brown. Remove from oven.

Step 3: Filling Skins:

Divide cheese into baked skins then sprinkle evenly with crumbled bacon. Place in oven under broiler for 3 minutes more or until cheese is melted. Remove from oven.