BBQ Tater Skins

                                                                                                                                            

Toppings: Pulled pork, barbecue sauce, grated smoked Gouda cheese and sliced scallions

4 large russet potatoes washed, pierced with a fork

Grated Fontina cheese

Grated Smoked Gouda cheese

Bake directly on the oven rack at 350 degrees until tender, about 1 hour.

Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell.

Brush both sides with melted butter and season with salt and pepper.

Bake, skin-side up, at 450 degrees until crisp, about 15 minutes.

For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup Fontina cheese and bake an extra 5 minutes.