Game food porn, part two!

As promised, here is the step-by-step on stuffed potato skins. I figured people might make this more often, as it is a fabulous every-Sunday thing. Without further ado:

First, get a half-dozen russet potatoes. Bake them:

Let the spuds cool a bit (or don't, if you have tough hands), then cut them in half length-wise.

Take a spoon and remove the potato part. you can save the innards for potato salad, mashed potatoes or whatever later, or you can toss it. We are interested in the skins.

Remember, these are stuff potato skins, so don't leave a bunch of potato in the skin. The idea is to get a thin shell of potato skin without making holes in it. It takes practice and care. Mostly care.

You will now need about four stalks of green onions.

Chop those suckers up, and mix the white part up nicely with the green part.

Slather the halved potato skins with sour cream so that they are lined with a thin layer. Don't overdo it, but don't be stingy. Personal taste is the determining factor here.

Now, line your skins with the chopped green onions.

Fry some bacon. Crumble it up, line your skins with bacon. How much depends on you. For a half-dozen spuds, I usually use about a half-pound of bacon, but it depends on how much it reduces upon cooking. Less fat, less reduction, less bacon. Figure a half-pound and leave me alone.

Top with shredded cheddar cheese.

Bake at 400 F for about 18 minutes. Should be golden brown on top.

Cut each spud in half diagonally and put on a platter that is nowhere near as cool as mine.

Bon appetit.