Broiled Potato Skins by Rhonda Lauret Parkinson

½ slice leftover cooked bacon

1 leftover baked potato

1 tablespoon butter or margarine

2 tablespoons grated Cheddar cheese

Position oven rack about 4 to 5 inches from heat source. Preheat broiler. Chop the bacon into tiny pieces.
Cut the potato in half lengthwise. Scoop out the insides of the potato, leaving ¼ to ½ inch of potato pulp around the skin. Cut the skin in half, from top to bottom to yield 4 potato skins.
Spread the butter on the inside of the potato skins. Place the potato skins on a baking sheet, skin-side down. Sprinkle the grated cheese and the chopped bacon on top. Broil until the cheese melts, about 2 minutes.

Serves 1

For extra flavor, add 1 tablespoon of sour cream or plain yogurt, and a small amount of chopped green onion to the cooked skins.