Potato Skins

8 potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried

1/4 stick butter, melted

salt

Freshly ground black pepper

2 cups shredded extra sharp cheddar cheese

1/2 cup freshly grated Parmesan cheese

1/2 pound bacon, cooked and crumbled

1/3 cup sour cream

options: finely chopped fresh chives, ranch dressing, BBQ sauce, seasoned salt, blue cheese dressing, chipotle dipping sauce

Preheat the oven to 400°F and arrange a rack in the middle of the

oven. Pierce each potato and place directly on the oven rack. Bake the potatoes until the skins are crisp and the potatoes are soft when squeezed, about 50 minutes. Cool the potatoes until they are cool enough to handle, at least 10 minutes. Preheat the broiler on your oven. Slice each potato in half lengthwise and scoop out the flesh, leaving the skin intact. A metal measuring spoon or melon baller works well to do this. Save the flesh for hash browns or mashed potatoes. Brush the insides and outside of the potatoes with the melted butter or you can use reserved bacon grease. Season inside and outside of the potatoes with salt and pepper or season salt. On a baking sheet, covered with parchment paper, evenly space the potato halves skin-side up and broil until the butter foams and the skins start to crisp, about 2 minutes, watching closely. Flip the skins over and broil and additional 2 minutes or until the top edges just start to brown. Remove form the oven and fill each skin with an even amount of cheese and crumbled bacon. If you want you can put a little ranch dressing or BBQ sauce in the skins before adding the cheese sand bacon. Place back in the broiler and broil until the cheese is melted and bubbling, about 4 minutes. Remove from the broiler and top each with a spoonful of sour cream and a sprinkle of chives if you want or pass these condiments for your guests to choose. Serve warm. Some people like to pass blue cheese or ranch dressing for dipping. If you like a hot dipping sauce try the chipotle dipping sauce below.

Chipotle Dipping Sauce

1/4 c. ranch dressing

1/4. sour cream

1 tsp. chipotle chili powder, or to taste

1/2 tsp. garlic powder, or to taste

1/8 tsp. cayenne, optional

a little salt and pepper

Stir together all ingredients and mix until well combined. Refrigerate any leftovers.