Twice Baked Potato Skins

Saturday marked the first day of the Husker football season! Around our place, we never miss a Nebraska football game, even when the TV quits working an hour before the game starts. Long story short, we also have some great friends that let us crash their place when these things happen, so the crisis this past weekend was averted. I've been really excited for football to start this year because it signals the upcoming fall season and great things like cooler weather, long sleeve shirts, all things pumpkin. Yum.

Although I do really enjoy watching the Nebraska Huskers play, I think one thing I really look forward to during football season is the food. There are so many possibilities and it is so much fun to get together with a group of friends to eat, watch the game, and have a great time.

In honor of the Huskers and the upcoming season, I made Husker potato skins- twice baked potato skins to be exact, with as many "red" ingredients as I could throw together. They have chili powder, and tomatoes, and bacon, and, of course, red potatoes. If you use smaller potatoes, like red or Yukon gold, then cut them into fourths, which is what I did. If you use large potatoes, like russets, cut it into fourths then you might want to cut each fourth in half to keep the portions more bite sized.

Twice Baked Potato Skins
Makes 6 to 7 servings

5 to 6 medium potatoes

2 tablespoons butter
1 teaspoon chili powder
salt and pepper, to taste

1 or 2 small tomatoes, diced
1/4 cup sour cream
2 slices crisp bacon, crumbled
1/4 to 1/2 cup shredded cheese, like cheddar or Monterrey jack

1. Wash the potatoes and wrap in foil. Bake them for about 1 hour or until they are tender in a 350° oven. Allow the potatoes to cool. Increase the oven temperature to 400°.

2. When the potatoes are cool enough to handle, cut them into fourths length wise so that you have four long wedges. Using a spoon, remove most of the inside of the potatoes so that only the skins and a thin layer of potato remains. Put the scooped out potato in a medium bowl and set aside.

3. Melt the butter with the chili pepper. Brush the potato skins with the butter and season with salt and pepper. Place the skins on a cookie sheet and bake in the 400° oven for 15 to 20 minutes, until the skins are crispy.

4. While the skins are baking, add the sour cream, tomatoes, bacon, shredded cheese, salt and pepper, and any of the leftover melted butter to the bowl of the scooped out potatoes. Stir everything together until well combined.

5. Remove the potato skins from the oven and place a scoop of the potato filling on each skin. Sprinkle with some extra shredded cheese. Return the potatoes to the oven and bake until warmed through and the cheese is melted, 5 to 10 minutes. Allow to cool for a few minutes then serve. Enjoy!