Potato Skins

In honor of the Superbowl. This is more of a process than an actual recipe, that I learned from my dad.

Potato Skins

• 5-6 medium Potatoes
• 1/2 pound Bacon, cooked and crumbled
• 1-1 1/2 CUP Cheddar Cheese, shredded

Scrub the potatoes clean and then dry. Rub the potatoes with some olive oil, wrap in aluminum foil, and bake in oven on 375 degrees for an hour and a half. Or you can make them in the microwave, just don't forget to poke holes in the potatoes with a fork.

When potatoes are cooked cut them in half lengthwise and allow to cool for several minutes. Use a spoon to scoop out insides of potato, reserving for another use, or you can eat them as you work the way my dad did. Drop several potato skins at a time in hot oil, I use a "fry daddy", and cook for 2-4 minutes. When potato skins are crispy and golden brown remove from oil and let drain on paper towels.

Place cooked potato skins on foil lined baking sheet and fill with cheese and bacon. Set oven to broil and cook until cheese is melted and bubbly.