i heart cooking clubs ~ fully loaded potato skins

This weeks theme over @ I Heart Cooking Clubs was Happy Hour! Now I don't know about you but it has been awhile since I have attended a Happy Hour. However, what I do remember is that having something to eat was always a good idea. I also wanted to use what I had on hand. So with that in mind I pursued cookbook after cookbook as well as Nigella's website. I hit the jackpot with this recipe. Potatoes, cheese, bacon, onions...yep...Happy Hour jackpot! These would also be a fabulous addition to your Super Bowl table as well. Give it a whirl!
Celebrate the Feast!
Nigella's Fully Loaded Potato Skins
adapted from Nigella Lawson's Christmas Cookbook

10 baking potatoes
8 oz sharp cheddar cheese
8 oz sour cream
1 onion, chopped
1 tablespoon butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
10 slices of bacon cooked and crumbled

Clean and bake potatoes at 350 degrees for 1 1/2 hours. As soon as you can bear to tackle the hot potatoes, cut them in half lengthwise and scoop the insides into a bowl.
Put the husk-like skins of the potatoes on a tray and, when cool, cover until you are ready to fill them. Let the potato cool in the bowl, and then cover until needed.
When you are ready to fill the potatoes, preheat your oven to 375 degrees. Chop onion and saute with 1 tablespoon butter until golden brown. Grate the cheese, and add 3/4 cup of it to the cold potato along with the sour cream. Add onions and crumbled bacon to the potato, with the salt, pepper and Worcestershire sauce.
Spoon the potato filling into the potato skins, and lay each half on a baking tray so they fit snugly together. Sprinkle over the remaining cheese, giving each potato skin a light covering, and cook for 20-30 minutes until golden.