This is a riff on potato skins. It makes a nice appetizer as well as a side dish, and of course, would be perfect as part of a Super Bowl or Academy Awards spread…
2 large baking potatoes
1/3 c barbeque sauce
1/2 c shredded Cheddar cheese
6 strips bacon, cooked and crumbled
1/2 c sour cream
3 scallions, sliced
1. Preheat oven to 375ºF. Scrub potatoes. Pierce, then bake for 45 minutes or until almost tender. Baking time will depend on the size of the potatoes. Remove from oven. Keep oven on. You could also slice the raw potatoes into rounds, place on a greased baking sheet, brush with a bit of oil, and bake until almost tender–start checking after about 20 minutes–then proceed with the the recipe.
2. When cool enough to handle, cut each potato widthwise into 1-inch slices. Place on a greased baking sheet. Brush each round with barbeque sauce, then sprinkle with cheese and bacon.
3. Bake for 8 – 10 minutes or until potatoes are tender and cheese is melted. To serve, top with sour cream and scallions.