Bacon Blue Cheese Potato Skins (Rachel Ray Recipe) 24 new red potatoes, halved lengthwise 2 teaspoons extra-virgin olive oil 1 1/2 cups sour cream (I use light) 1 cup crumbled blue cheese (I use light) 1/2 cup crumbled cooked bacon, plus more for garnish (I use turkey bacon) 1/3 cup chopped flat-leaf parsley, plus more for garnish 1/4 red onion, finely chopped (I used green onion instead)

1. Preheat the oven to 400 degrees . In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool. 2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.