Why make one meal when you can make two at once?

The first night “bake” some potatoes in the microwave. Use small ones, about 3-4 inches. Plan on two or three per person if the baked potatoes are the main dish. When they are cooked through, split them in half and scoop out the potato, leaving a little in the skins. Reserve and refrigerate the skins. Put the potato in ramekins or small bowls. Serve with your favorite toppings: butter, sour cream, chives, cheese, broccoli, bacon, chili, salsa, grilled chicken, etc. Tell your family they are having “skinless” baked potatoes.

The next night, preheat your oven to 400*. Rub some vegetable or olive oil on the potato skins. Sprinkle all over with a little salt. Inside the skins put some shredded or crumbled cheese and cooked bacon pieces. Try cheddar, co-jack, blue cheese, provolone, gruyere, pepperjack, etc. Bake the loaded skins on a cookie sheet for 10-12 minutes until the skin is crispy and the cheese is melted. Top with little dollops of sour cream and sprinkle on some fresh chopped chives. This is a good appetizer or a great side dish for soup or salad.