Potato Skins

I haven't been interested in football in years, but when I heard that today's game might mean a trip to the Superbowl for the Arizona Cardinals, I got a little excited. It feels kinda nice to get enthused about a local team since the Phoenix Suns are getting on my last nerve lately. Aside from Nash and Stoudemire, I have no idea who any of those people playing are. Well, there is that big guy named Shaq, but I digress... a great deal.

Of course you won't be shocked to learn that I found today's game another reason to rustle up a yummy snack. I've always loved potato skins stuffed with stuff but never made them at home. I found this recipe at Allrecipes...here it is for ya:

6 potatoes 1 cup vegetable oil 8 ounces shredded Cheddar cheese 1/8 cup bacon bits 1 (16 ounce) container sour cream DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains. Heat oil to 365 degrees F (180 degrees C) in a deep fryer or a deep saucepan. Place the potatoes in hot oil, fry for 5 minutes. Drain potatoes on paper towels. Fill the potato shells with cheese and bacon bits. Arrange them in the prepared baking pan. Bake for 7 minutes, or until the cheese is melted. Serve hot with sour cream.

The only thing different I did was use real bacon instead of bacon bits and put scallions and tomatoes on top. Next...the Superbowl!