3 large baked Russet potatoes, 6 strips of bacon, 10 oz. grated nacho mix (cheddar and mozzarella), 1 scallion, chopped, 1 Tbsp. B-B-Q sauce, 2 Tbsp. sour cream.
Cut the baked potatoes to halves and spoon out some of the inside to form boat shapes. Brush the inside of every potato skin with B-B-Q sauce. Cook and chop the bacon. Divide the bacon bits between the four potato halves and top it with the cheese mix and scallions. Bake the potato skins in the oven until the cheese is melted and bubbly. Remove from the oven and serve with some sour cream on top. The potato skins can be cooked over the barbi, if preferred. Simply put them over a medium hot B-B-Q and close the lid. Cooking tip: Brushing the inside of the potato skins is optional. You can do it without the sauce, or try something new and see what happens. With cheap things such as potato you shouldn't be afraid of the trail and error strategy.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.