What I'm Wicked Into: Loaded Potato Skins

Good morning friends!How are things going this week?My week's been going well. I'm already looking ahead to the weekend. We're seeing a Dodger's game. I haven't been in a couple years, so I'm ready for all the fun a live sporting event brings. :)As you know by now, I love to cook and try out new recipes...Last week, Sam and I attempted a new "food project" (that's what we like to call making something we've never made before)… something we, and probably you, have had for years and years: loaded potato skins! To me, potato skins have always been so delicious: warm beds of potato filled with cheese, bacon crumbles, chives, and a dollop of sour cream. I mean, come on. I'm salivating at just the thought of that, haha!Anyway, we decided to make them for our friends’ monthly potluck when we learned that the theme was all foods that start with the letter “P." We’ll jump on any excuse to try a new recipe.It also helps that Sam loves cooking. His parents are both pros in the kitchen so that explains that right there ;)We happened to make these one night ahead since it was a busy work week for us and we weren’t going to have time to make them the night of the potluck. They turned out great, so if you need to make ahead too, go for it!Definitely allow yourself enough time for this recipe because the potatoes take time to cool down before handling.The recipe we followed was this one by The Pioneer Woman. I love her show and recipes.Here’s all you’ll need:• 8 medium-large sized Russet potatoes• Vegetable oil• Butter• Bacon• Green onions• A blend of cheeses• Salt and pepper to tasteCheck out some pics I took along the way...Here are some tips to know before getting started:- Definitely allow enough time for yourself to make these since they are a bit time consuming.- Looking back, I wish I would have left bacon off half of these in case there were any vegetarians at the potluck (... which there were, LOL).- I would left a little bit more potato in each half next time. I think we scooped out too much. I kind of like my potato skins on the more potato-y side. ;)- Definitely chop up the green onion well. No one likes biting into one of these and being overwhelmed by onion. ;)Hope you make these delicious bites and share them with all your friends ASAP. :)Have a lovely day,AriOther Food Posts:- My First Blue Apron Experience- The Yummiest Breakfast Burrito- Shareable Appetizers