Jalapeno popper potato skins

Scrub and wash the potatoes well and prick them all over with the tip of a small knife so moisture can vent.

Drizzle generously with vegetable oil, rub to coat, and space out on a foil-lined baking sheet.

Roast in the centre of a 400 degree oven for about an hour, until a knife slides right in. Let cool until barely warm.

Cut thick rings from the wide part of the jalapenos and remove the seeds, for 36 seeded rings.

Cut the flesh of the remaining peppers away from the seeds and membrane, cut into strips and dice.

Slice the cooked crisp bacon into quarter-inch pieces.

Cut each potato down the middle of the wider, flatter side and scoop out the centre, leaving about an eighth of an inch of potato on the skin.

Space the shells on the sheet pan and brush vegetable oil around the outside edges to help them crisp.

Mix room-temperature cream cheese with the diced jalapeno and grated cheddar, saving some cheddar for the top.

Sprinkle each shell with a little salt.

Spoon the filling evenly into the shells and push it down and out a little up the sides.

Distribute the bacon over the 12 skins, place three jalapeno rings on each, and scatter the remaining cheese modestly over the top.

Bake in the centre of a 475 degree oven for 25 to 30 minutes, until the cheese is melted and bubbling and the edges are browned and crisp.

Transfer to a serving platter and serve with sour cream and chives; resting 5 to 10 minutes is optional.