I love potato skins, but the combination of bacon, melted cheddar and melting sour cream can actually be a little too much even for a dish that's meant to be shameless. Don't shoot, I'm only human. Instead, I load my potato skins with creamy homemade spinach feta dip, sprinkle with parmesan and broil 'til crispy on top. That way you can eat more of them (and they won't just sit there congealing on the plate).

I use French feta for this recipe. It's creamier and takes to broiling a little better, but if you can only find Greek that'll do nicely, too.