There is nothing like a plate full of crispy potato skins, filled with melty cheddar cheese, and topped with bacon bits, sour cream and green onions. The first time I had these I was 21 years old, at an outdoor cafe on Newbury Street in Boston; I thought I had died and gone to heaven. Oh for the days of youth when one could eat potato skins with wild abandon! I could eat a whole plate back then (and drink a pitcher of beer along with it) and be none the worse. Sigh.
These potato skins easy to make. Some approaches call for deep frying, but I don’t think it is really necessary. You just want to bake the skins at a high enough heat so that they get crispy enough to hold the toppings.
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