Bright & Herbal Potato Skins

1. Heat the oven. Set the oven to 425°F. Line a rimmed baking sheet with foil for easy cleanup. If you are using a wire rack, set it on the sheet.
2. Bake the potatoes. Prick each potato a few times with a fork. Rub with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt. Bake on the sheet or rack for 45 to 55 minutes, until a knife slides in easily and the potato gives when gently squeezed with a towel. If you like numbers, aim for about 205 to 210°F in the center.
3. Cool, then halve. Let the potatoes cool 10 minutes, just until you can handle them. Slice lengthwise.
4. Scoop and season. Scoop out most of the flesh, leaving about 1/4 inch of potato attached to the skin. Save the scooped potato for breakfast hash, soups, or mashed potatoes. Brush the inside, edges, and outside of the skins with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and the black pepper.
5. Second bake for crisp edges. Place skins cut-side down and bake 10 minutes. Flip cut-side up and bake another 8 to 10 minutes until the edges look dry, crisp, and a little blistered.
6. Make the herb yogurt sauce. In a small bowl, mix yogurt, olive oil, lemon zest, lemon juice, garlic, salt, and dill (or parsley). Thin with water 1 tablespoon at a time until it is thin enough to drizzle. Taste and adjust with more lemon or salt.
7. Toss the bright herb topping. In a medium bowl, toss scallions, parsley, optional mint or chives, lemon juice, olive oil, salt, and optional red pepper.
8. Add cheese and melt. Sprinkle each skin with about 2 tablespoons shredded cheese. Return to the oven for 3 to 5 minutes, just until melted.
9. Finish and serve. Drizzle with the lemony herb yogurt sauce and pile the scallion herb topping on top. Add feta or Parmesan if you want extra pop. Serve immediately while the skins are crisp and crackly.

Tasting tip: If it feels like it needs “something,” it is usually salt or lemon. Add in tiny increments and you will hit that bright, savory sweet spot fast.