CHEESEY ROASTED PEPPER POTATO SKINS Makes 12 skins


6 small baking potatoes, washed, baked til fork tender then cooled.
1 tsp. kosher (coarse) salt
1/4 tsp. black pepper
8 oz. shredded good quality extra sharp cheddar cheese
2 oz. cream cheese softened
1 tsp. crushed red pepper flakes
1 cup roasted red pepper chopped into small dice (jarred peppers are fine)
4 slices lean smoked bacon cooked til crispy and crumbled
4 Tbsp. butter melted
additional salt and pepper for inside of skin
3 Tbsp. fresh chives finely chopped
1/2 cup sour cream (optional)

METHOD:

In a large bowl combine the cheddar cheese, roasted red pepper and cream cheese. Mix thoroughly then add salt, pepper, and red pepper flakes. Mix then set aside.

Preheat the broiler.

Slice the potatoes using a serrated knife by cutting the potato into thirds. (Cut a slice from one side, then the other.) Use the center of the potato for another use such as cottage fries, etc.
Using a spoon, scoop out a small amount of flesh leaving a 1/4 inch border all around the skin. .
Brush the inside of the skin with melted butter, and season lightly with salt and pepper.
Place an equal amount of the cheese/roasted pepper mixture into and over each potato. Top with crumbled bacon pressing to set in place.
Place the skins on a foil lined baking sheet and broil til the cheese is melted and bubbling about 3 minutes.

Remove the skins to a platter, top each with a dollop of sour cream and sprinkle with chopped chives. Serve immediately.