We honor our Country during the 4th of July and this celebratory moment involves food as we come together. Desserts are dramatic and impacting. This year, I am recommending homemade potato skins. These can be made in the morning to be ready for lunch. Simply bake your whole Russet potatoes in a bain-marie. This is a French style of baking. Instead of wrapping the potatoes in foil, wash the potatoes well and bake the potatoes in a water bath, half way up the potatoes in a heat-proof dish or pan. Bake the potatoes at 400⁰ for about 2 hours. Once the potatoes have cooled, heavily butter the outside of the whole potatoes. Slice the potatoes in half, lengthwise. You can hull out some of the filling but the cooled potatoes will probably naturally condense. When ready to serve, place the potato halves on a baking sheet and top with shredded cheese and cooked crumbled bacon. Serve with sour cream dip and chopped chives. You will have just created a new family favorite and this is so much easier to pace and time the serving vs. regular baked potatoes. Have a safe 4th! © Kelly McBride Loft