Stuffed with lots of cheddar cheese, then crisped up in the oven and finished with sour cream, these tasty morsels are always a hit on game-night.
4 medium Yukon Gold potatoes
2 tbsp. olive oil
Salt and freshly ground pepper, to taste
1/2 cup shredded cheddar cheese
1 cup sour cream (optional)
2 chopped green onions (optional)
8 slices bacon, cooked and chopped (optional)
Scrub potatoes. Add to saucepan. Fill with cold water to cover by 2-inches. Generously salt. Bring to a boil then reduce to gentle boil. Cook potatoes until fork tender. Let stand until cool enough to handle, about 15 minutes.
Cut potatoes in half, lengthwise. Scoop out most of the flesh with a spoon, leaving about 1/2-inch thick of potato layer attached the skin. (Use scooped out potatoes for another use, such as soups, fillings, mashed potatoes etc.)
Preheat oven to 400 degrees F.
Brush potato skins with olive oil and season with salt and pepper. Sprinkle with cheese. Bake until potatoes are heated through and cheese melts, about 15 minutes. Finish under broiler until cheese is bubbly and golden.
Serve with a dollop of sour cream, green onions and/or bacon, if desired.
Yield: 8 servings.