Crispy Stuffed Tex-Mex Potato Skins with Bacon and Cheddar

School starts next week so I'm trying to get us back on an organized dinner schedule to ease the transition into the busy fall. One way to soothe the sorrow of summer ending is by making dinnertime fun. I like to turn some of our favorite football-viewing snacks into healthy meals, like these crispy baked potato skins.

This recipe marries my love of baked potato skins, twice-baked potatoes, and Tex-Mex flavors into one delectable morsel. The key to making these baked potato skins possible for a busy weeknight is to bake the potatoes in advance, and even make the stuffing in advance if you can.

Baking the potato skins without the filling for a few minutes makes them nice and crispy. You can turn these into a meal by serving them with a spinach salad with strawberries and slivered almonds.

Tip: I buy organic potatoes whenever they're available, especially if well are eating the skins, as in this recipe.