Bacon-Cheeseburger Potato Skins from The Bake-Off Flunkie
12 small russet potatoes (3-4 oz each), scrubbed
1 lb lean ground beef
4 teaspoons Worcestershire sauce
red pepper flakes to taste (optional)
2 teaspoons olive oil
1 medium onion, diced
8 slices bacon
3-4 cups shredded cheddar cheese (I used a cheese mix)
2 tomatoes, seeded and diced
coarse salt and fresh black pepper

Heat your oven to 400. Prick each potato a few times with a fork and put them directly on the oven rack. Bake until they are tender, 40-45 minutes.

Meanwhile, prepare your filling ingredients:

Note: I used the same 12-inch skillet for the beef, onion, and bacon. I just wiped it out with a paper towel after both the beef and the onion.

For the beef: Heat a 12-inch skillet over medium-high heat. Add the beef, and cook and crumble the meat until it's broken up and no longer pink. Add the Worcestershire sauce, red pepper flakes, and salt and pepper to taste and cook, stirring constantly for 3-4 minutes. Transfer the beef to a bowl, cover the bowl, and set it aside.

For the onion: Heat a 12-inch skillet over medium-high heat. Add the oil and let it heat for 10 seconds. Add the onion and a pinch of salt and cook, stirring very often, until the onion is soft and golden brown, 8-10 minutes. Transfer the onion to a bowl, cover the bowl, and set it aside.

For the bacon: Heat a 12-inch skillet over medium heat. Add the bacon and cook until crisp (or however you like it). Transfer the bacon to paper towels and dab off the excess fat. Coarsely chop the cooked bacon and set it aside.

To assemble the potato skins: Heat your oven to 400. Let the baked potatoes cool enough to handle and use a sharp knife to cut them in half lengthwise. Use a large spoon to scoop out the inside, leaving about 1/4-inch (+/-) of potato. Save the scooped out flesh for another dish like Potato Soup. Arrange the empty potato skins on a rimmed baking sheet. Layer the following in the skins, dividing it all evenly between them: half of the cheese, the beef, the onion, the bacon, and the remaining half of the cheese. Put the skins in the oven and bake until they are heated through and the cheese is melted. Top with the diced tomato and serve.

Makes 24 potato skins. 
Note: I wish I'd lined my baking sheet with foil because getting the cooked-on cheese off the pan was a bit of a pain.