Baked Potato Skins

Photo: flickr user Stefano A

Ingredients

6 larges baking potatoes (about 4 pounds)

1/4 teaspoon each salt and pepper

1 cup shredded Cheddar, Swiss or Asiago 8 slices bacon, cooked and crumbled

4 plum tomatoes, chopped

3 green onions, chopped

1/2 cup chopped oil-packed sun-dried tomatoes

1/2 cup pesto or chopped pitted olives

1/2 cup light sour cream

Preparation

Scrub potatoes; prick several times with fork. Bake in 450 F oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)

Cut lengthwise in half; scoop out flesh, leaving 1/2-inch thick walls

(reserve flesh for another use, such as soup or mashed potatoes). Cut each half lengthwise in half. Arrange, cut side up, on rimmed baking sheet; sprinkle with salt and pepper, then cheese. Bake in 450 F oven until cheese is melted, about 10 minutes.

Toppings: Place bacon, plum tomatoes, onions, sun-dried tomatoes, pesto and sour cream in separate small bowls for guests to sprinkle onto potato skins.