Potato skins

Bring a pot of water to a boil, season with salt, add the potatoes and cook 20 to 25 minutes depending on size, until fork tender.

Rest the potatoes on a dry paper towel 10 to 15 minutes to cool.

Quarter them and slice out the excess potato.

Lay on a baking tray and season with olive oil and shallot pepper spice mix.

Bake in a 350 degree oven about 10 to 15 minutes to crisp.

Top with pickled chili peppers, crispy bacon and a mixture of mozzarella, cheddar and shredded jack.

Return to the 350 degree oven about 20 minutes, until crispy.

Cool about 5 minutes and top with a little sour cream.