WHAT CAN THAT "BUT" POSSIBLY BE DOING THERE?:

Potato skins retro, but great (TheStar.com, August 29, 2007)

6 large russet potatoes (about 3-3/4 lb), scrubbed
2 tbsp butter, melted
2 green onions, finely chopped
3 slices bacon, finely chopped
8 oz cheese, such as cheddar, gruyère or feta, shredded
Freshly ground pepper

PREPARATION: Prick potatoes all over with fork. Bake directly on rack in preheated 400F oven until cooked through and crisp on the outside, about 45 to 60 minutes.

When cool enough to handle, cut lengthwise into 4 wedges. Using spoon, scoop out most of flesh to form boat-shaped shells, leaving 1/4-inch to 1/2-inch potato lining. (Reserve excess potato for another use, such as mashed potatoes.)

Raise oven temperature to 450F. Place skins on baking sheet. Brush insides with butter. Bake 5 minutes or until browned.

Meanwhile, in small skillet, cook bacon over medium heat until crisp. Drain; discard fat. Transfer bacon to paper towel to drain.

To assemble, season skins with pepper. Top with equal portions cheese, onions and bacon. Bake 5 minutes or until cheese is melted and bubbly.