Remember those crispy baked potato skins loaded with melted cheddar, Bacon bits, sour cream and chives? This quiche brings them back, but in a richer, whimsical and irresistible way. Think of it as America’s answer to the Lorraine. A sharper cheddar gives the starchy crust a boost, while topping the filling with mild cheddar allows the Bacon to shine through.
Find this recipe here: http://www.wsj.com/articles/recipe-tater-skin-quiche-1467913015