Crispy potato skins

It was wonderfully drizzly and dreary outside today. The only thing I wanted to do was curl up on the couch with Mr. Incredible, a good book in hand and doggies warming my feet. But Mr. Incredible was working late so the puppies and I were on our own. This meant I could eat anything I wanted for dinner! Yes, I'm easily excitable. After checking the pantry, I found that I had the makings for potato skins. A carb-o luscious boat filled with a cargo of hot melted pepper jack cheese and cool sour cream will hit the spot. Are you with me? Let's get to it.

You'll need a few potatoes. I only had Yukon gold potatoes but use whatever tater you have on hand...preferably one that has thicker skin than a Yukon gold. I'll explain why later.  Bake them at 400 degrees for about an hour or until soft.

Let the spuds cool slightly before cutting in half lengthwise. In the meantime, crank the oven up to 450 degrees. Next comes the challenging step in this recipe.

Scoop out the potator pulp making sure to leave a 1/4 inch shell. Oh that reminds me...guess what I learned today! As delicious as they are, Yukon golds do not make sturdy tater boats. Make sure your looks like this (see photo above).

Not this. Sad face. It's OK though. This one went into the mashed potato pile.

Drizzle the potato halves with olive oil until thoroughly coated. Sprinkle with pepper and lots of salt. They love that stuff. Put them on an oiled baking sheet with the skin side up and bake for 10 minutes. The taters will have nice tanned, crisp skin. Flip them over and fill the cavity with cheese. I used pepper jack. Bake for another 2 minutes or until cheese is melted.

Serve with a dollop of sour cream, garnish with thinly sliced green onions cut on the bias and prepare yourself for boat loads of delicious.