Baked Potato Skins

1. 1

   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.)

2. 2

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

3. 3

   (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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.