I wanted to make them again and again, but I resisted.
I have no idea, sometimes I'm just silly that way.
But I had to make something for Tapas this month, and since I wasn't hosting it, I decided to have fun. My friend Jill hosted Tapas as part of an Open House/Housewarming/Tapas Night.
As is my wont, my mind kept turning over ideas, and the memory of the Potato Bowls kept resurfacing and finally I just gave in and decided to see if I could make them into an appetizer.
I cooked 3 lbs. of small red potatoes, added some cooked chopped bacon and cheese, and well, I think I have another new favorite.
Recipe: Stuffed and Loaded Potato Skins
3 lbs. Small Red Potatoes, cooked and halved, insides scooped out.
1 lb. Bacon, cooked crisp and chopped
1/2 lb. Colby Cheese, grated
Salt and Pepper to taste
Cook the potatoes until just done. Scoop out the insides using a melon baller or spoon, placing them into a bowl.
Keep a decent rim on the potatoes though.
Place under the broiler until the cheese is melted and golden brown or not.
BTW, you are allowed to sample some, cause otherwise how will you know if they're edible.