American Tuna and Genova Tonno brands). These are also great to serve as appetizers at a party --always a big hit with kids and adults alike.
Yukon Gold Potatoes (I have found that about 12 small to med potatoes fit nicely on sheet pan)
Shredded Sharp Cheddar Cheese (For 12 potatoes I usually shred 4-6 ounces)
Bacon (that has been cooked and cut into pieces)
Sour Cream, Avocado, fresh basil or cilantro ---whatever you like as accoutrements!
Heat oven to 425 degrees. Rinse potatoes under cold water to clean off any dirt. Dry potatoes with paper towels, prick with fork in several places, and place on sheet pan. Roast in oven for about an hour. Remove from oven and cut each potato in half. Using a spoon, scoop out the potato leaving about a 1/2 inch of potato border in remaining skin. Add a pinch of butter and salt and pepper to each skin. (At this point the skins can be refrigerated and finished at a later time --even the next day or two). If skins have been refrigerated return to 425 degree oven for 10 minutes, remove and add cheese and bacon. Return to oven for about 5 minutes. If you have not refrigerated the skins just put the butter, salt & pepper, and cheese & bacon into the skins and bake for 10 minutes more.