Connoisseur Jon's Twice-Baked Stuffed Potato Skins

Liz and I were craving the perfect baseball playoff snack, but we were low on groceries.  We looked around and were able to scrounge up enough ingredients to make an attempt at potato skins, an old appetizer standby.  However, once we started making them, ideas formed on how to make them better.  Here’s what we came up with, and let me tell you, they are so much better than the well-known appetizer.  We call them “Twice-baked Stuffed Potato Skins”.

First, bake 3 good-sized potatoes.  We used Yukon Gold, but choose whichever potato you prefer.  They take between an hour and an hour 15 to bake.

Then follow this recipe:

• Quarter 3 potatoes long way and remove the centers from the skins
• Dice one medium onion, and mix with half of the potato insides
• Crumble 4-6 pieces of cooked bacon in with the potato and onion mixture
• Add sour cream to the mixture until it all holds together like potato salad
• Spray a large baking pan with cooking spray
• Lay out all 12 skins in the pan, and stuff each skin with a healthy portion of the mixture
• Grate a healthy portion of sharp cheddar and cover the skins with generous amounts of cheese, at least ½ a pound
• Put potato skins into the oven on the broil setting for 10-15 minutes, until the cheese is melted and nicely browning.
• Serve with sour cream or you favorite potato skins toppings.

These potato skins are so good and rich.  Liz and I finished the pan, and then realized we were stuffed.  These are a great comfort food.