Potato Skins with Scallions and Cheddar Cheese

This is a wonderful mixture based on an hors d’oeuvre my mom served at cocktail parties in my boyhood (put it on crispy round crackers and broil; serve with gin and tonics!). Of course, you can simply sprinkle grated cheddar on the skins and melt it under the broiler if you want to keep it simple, but I love the tangy deliciousness the mayonnaise gives to the cheese. If you love spicy heat, add sliced jalapeños, seeds and all. Or sprinkle with piment d’Espelette before baking.