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As opposed to losing Skins....that being the Redskins....oh, okay, never mind.
My sincere apologies to all the Redskins fans out there. And my sincere apology to mice everywhere -- although this picture doesn't match the recipe below, it amused me so much that I just had to use it.
What better way to drown the sorrow of your team's failure (as a Denver fan, you can trust that I am familiar with that feeling) than with a plate of cheesy, fattening potato skins?
Potato skins are one of those appetizers I could probably make up as I go along. But since I've had some problems in the past with that game plan, why not actually follow a recipe this time?
Look for it after the jump. And tell me this: Do you ever make homemade potato skins? If so, what is your favorite topping, besides the cheese?

Potato Skins

6 small to medium sized russet baking potatoes (total 3 pounds)
Olive oil
Canola oil or grapeseed oil
Kosher salt
Freshly ground pepper
6 strips of bacon
4 ounces grated cheddar cheese
1/2 cup sour cream
2 green onions, thinly sliced, including the greens of the onions

1. Scrub the potatoes clean, then rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when squeezed.

2. While the potatoes are baking, cook the bacon strips in a frying pan on medium-low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use. Leave about 1/4 inch of potato on the skin.

4. Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet; it will warp). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

4. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese and crumbled bacon. Return to the oven. Broil for 2 minutes or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin and sprinkle with green onions.

Serve immediately. Serves 4 to 6.

-- Recipe adapted from Simply Recipes.