POTATO SKINS!!!

We've gone back to the bar!  And all we seem to be craving is Potato Skins!  

*Preheat oven to 400 degrees.

What you'll need:

3 Russet Potatoes

Good Cheddar Cheese (Do I sound like Ina?)

4 slices of Bacon

Small bunch of Chives - chopped

3 tbsp melted Butter 

Sour Cream

Kosher Salt

Ground Pepper

 Take your 4 slices of bacon and before you start cooking them - I love peppered bacon - Just ground some black pepper on each slice (one side is fine).  Slow cook your bacon so it doesn't burn and gets perfectly crisp.  Then let it drain on some paper towels - when cool, crumble it.

 Arrange potatoes like above - prick the tops with a fork so that steam can release while cooking.  Bake at 400 degrees for one hour.

 After an hour, let the potatoes cool enough so that you can touch them.  Cut them lengthwise so that each potato makes two thin halves.  Use a very sharp knife because the skin might want to stay with the knife otherwise.

 Use a spoon and scoop out most of the inside of each half.  They should look like little canoes.  Brush the inside and skin side with some melted butter.  Season the insides with kosher salt and pepper.  Now it's time to crank up the HEAT!  SSSSssssSSSSssss - set your oven to broil (550 degrees on mine) and place the sheet on the top rack.  WATCH THEM THOUGH!  You don't want them to burn.  It might take about 5 minutes.

 This is how they should look - slightly browned.  

 Grate the cheddar cheese (I also had some Gruyere cheese I added for something extra special).  Inside each little "cup" put the cheese and crumbled bacon.  Put them back under the broiler for another few minutes (3-5?) - just keep an eye on it again!

 MMmmm cheesy-bacony-potato goodness.

Finish each potato skin with a dollop of sour cream and the chopped chives.  Enjoy!!!