Go to any bar in America and you'll likely find potato skins on the menu. They are vessels for all sorts of goodies, like jalapenos, chives, scallions, cheese, bacon, and many more.

This week's recipe from Dr. BBQ's "NFL Gameday Cookbook" is a basic stuffed potato skin, filled with bacon, green peppers and cheese. They were easy, tasty and definitely a crowd-pleasing appetizer.

Once you get the hang of the recipe, experiment with different ingredients. To kick up the head next time, I'm going to add a little cayenne pepper and hot sauce.

I give them a 7 out of 10. There's nothing groundbreaking here, but they get the job done.

Big Chuck Tries It

Here's what you need:

6 large russet potatoes
Vegetable oil, as needed
12 slice bacon, cooked and crumbled, bacon grease reserved
1 green bell pepper, chopped
1 cup, shredded cheddar cheese
2 cups sour cream
6 green onions, sliced


1. Cook potatoes

Preheat oven to 350. Scrub potatoes and prick them a few times with a fork. Coat lightly with  oil and place in oven. Cook for one hour. Let cool completely.


2. Prepare stuffing ingredients

Cook bacon, chop green bell pepper, slice green onions. Make sure you save the bacon grease for later.


3. Prepare potato skins

When potatoes are completely cooled, cut in half lengthwise and spoon out potatoes, leaving about a 1/2-inch layer of potato. Then, coat the skins in bacon grease and place on baking sheet. Preheat oven to 450 degrees or prepare grill over direct, medium heat.


4. Stuff skins

Stuff the potato skins with green bell pepper and bacon. Then, top with generous helping of cheddar cheese.


5. Cook skins

Put skins in a preheated 450-degree oven or directly on the green for 15 minutes.


6. Plate

Plate skins and top with dollop of sour cream and a sprinkling of green onions.


7. Take a bite shot