“Just show up.” It is this simple mantra that brings me back to my computer after a decent hiatus. That, and an energizing conversation with a close friend who has started his own blog that explores school desegregation and/or resegregation happening across our country today. As our friends munched on yummy appetizers and watched the Superbowl, the two of us sat in the corner talking about WordPress themes, debating the best use of tags, and our hopes and dreams for our little corners of the internet.
My conversation with him reminded me of my original intent for starting the blog. On the one hand, I needed a space to process all of the changes happening in my life after the loss of my mother. Creating space to write and reflect has been pivotal, forcing me to identify moments of joy in the everyday. The blog has also allowed me to store the notes from my cooking endeavors all in one place. My kitchen counter is always covered with lists and scribbled notes on scraps of paper and various notepads. My desk regularly has piles of cookbooks and magazines with tabbed recipes saved for later. Without this centralized location, I would have no way of recreating or maybe even remembering the things I’ve tried!
As for these delightful potato skins, I couldn’t get enough of these warm snacks made by my husband. Each bite was filled with melted cheese, crumbled bacon, and then topped with sour cream, guacamole, and chives. They were sturdy enough to be eaten by hand and added a filling option to the table of snacks for those who were a bit hungrier.
- 8 Russet Potatoes
- 6 pieces of bacon
- 1/2 bundle of Chives
- Pepper Jack Cheese – about 6 oz
- Sour Cream for serving
- Guacamole for serving
Steps and Notes:
- Wash the potatoes and poke several sets of holes in each with a fork. Then, bake the potatoes at 400 degrees for about an hour.
- Layer a baking sheet with tin foil and then top with a cooling rack. Place the bacon on the rack and bake in the 400 degree oven for 25 minutes.
- Remove, pat with a paper towel, then set aside to cool. Crumble once fully cooled.
- Once the potatoes are soft to touch cut each in half lengthwise. Scoop out the inside of each potato half leaving about 1/4 of an inch around the edge.
- I saved the removed potato for mashed potatoes the next night
- Lay the potatoes skin side up and broil for a few minutes until the skin is crispy.
- Then, remove them from the oven, flip them skin side down and generously fill each with cheese and crumbled bacon. Don’t be shy.
- Broil the potatoes for about 6 minutes – until the cheese begins to slightly brown.
- Top with a dollop of sour cream or guacamole or both! Sprinkle with chives and serve warm.
- Try topping the skins with a combination of cheeses
- Add some diced fresh tomatoes as a topping