Four ingredients; taste for days

RIVERVIEW Fla. — From a stacked roast beef sandwich to fried whole belly clams, this Riverview restaurant serves food New Englanders know and love. 

We are talking about Beef and Sea.

It’s where you can “Crush the Can” to celebrate Jaws. It means you drink and crush a can of Naragansett beer just like Captain Quint on Jaws. 

And it’s also where the one app everyone wants at there—the potato skins.

Dan St. Hilaire hails from New Hampshire and his family opened Beef & Sea because they missed food from their hometown.

“You know, when you go back home, you have to plan your vacation around two things- the people you are gonna see and the food you are going to eat,” said St. Hilaire.

Ingredients
4 potatoes
½ cup Monterey Jack cheese
½ cup bacon crumbles
¼ cup dried chives

Directions
Bake potatoes at 350 degrees for an hour.
Once cooled, quarter potatoes.
When scooping out the potato insides, keep a thick layer potato on the skins.
Fry the pieces at 350 degrees for three or four minutes or until browned.
Once drained, top with cheese, crumbled bacon and dried chives.
Melt cheese in microwave.
Couple with sour cream, guacamole, hot sauce.
You can also add more or less cheese—and try whatever cheese you have in your refrigerator.