Once you begin, it's so hard to stop...

Entire weekends have passed just like this with the Food Scavenger wallowing happily in the greatness that is the potato skin. In this case, the Food Scavenger decided to experiment a little and test the potato skin waters for cheese: gouda and swiss (two cheeses that she rescued from the infamy of the compost bucket). She made a few notes when making potato skins again: depending on the size and thickness of the potato skin, timing needs to be changed accordingly. Without pre-heating the oven, three small potato skins would be done within 20 minutes. Again, without pre-heating the oven two large potato skins with much flesh still adhering to them took 40 minutes:

Before Baking

After 15 minutes of baking

After 30 minutes of baking

After 40 minutes of baking

On the left is swiss cheese and on the right is gouda cheese

Baked 5 minutes for bubbly cheese

And voila! A meal for the gods... or one Food Scavenger

Salsa Zucchini, Corn, and Tomato Soup: 3.5 cups diced zucchini, 1 cup corn, 1 cup halved grape tomatoes, 1.5 cups salsa (6 to-go containers of salsa from Blanchard), optional - liberal dashes of tabasco sauce

Bring a pot of water to a boil (about 3-4 cups of water and, as always, less or more depending on your preference). Add zucchini. Simmer until zucchini loses opacity and flirts with translucense. Add corn and halved grape tomatoes. Add salsa. Continue to simmer until tomatoes are well done (i.e. mushy). Salt or spice further depending on your taste buds.

The Food Scavenger's verdict on the cheese: gouda wins this round. Swiss suits sandwiches more.

Also, continuing the Food Scavenger's love affair with containers:

Blanchard's to-go salad containers = potato skins reservoir

Gigantic peanut butter jar = perfect, spill-safe soup container