• 3 potatoes
  • Extra-virgin olive oil
  • 3 slices bacon, chopped
  • 1/2 cup sour cream, plus extra for topping
  • 1 cup cheese
  • 1/2 cup onion, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Chives, for serving

Preheat oven to 400 F. Pierce potatoes with a fork and arrange on baking sheet. Brush with olive oil. Roast uncovered for 40-45 minutes, or until tender. Remove from oven and let sit until cool enough to work with.

Cut potatoes in half. Scoop out flesh of potato until only very thin skin remains. Place potatoes back on baking sheet. In a bowl, mix sour cream, cheese, onion, salt and pepper. Stuff each potato with mixture. Top with bacon.

Bake stuffed potato skins until tops are golden brown, about 15 minutes. Remove from oven and top with more sour cream and chives before serving.

Belly Bad Potato Skins

(not fully carved out, topped with cheese and diced tomatoes, served with ranch and salsa)

S/C Value = 22/4