Potato Skins With Cheese And Bacon

Preheat the oven to 425 degrees F.

Rinse and scrub the potatoes. Place the potatoes in the oven directly on the rack (or on a broiler pan) and bake at 425 degrees F for 1 hour or until done. Remove the potatoes from the oven and let them cool enough to handle.

When the potatoes have cooled a bit, cut each one in half lengthwise. Using a spoon, scoop out the pulp, leaving a 1/4-inch shell. Reserve the pulp for another recipe.

Place the potato shells on a baking sheet. Lightly coat the insides of the potato shells with non-stick cooking spray or olive oil.

Place the potato shells in the oven and bake at 425 degrees F for 8 minutes or until they are crisp. Remove them from the oven and set them aside.

Meanwhile, cook the bacon in the microwave as directed on the package. You can also cook it in the oven or in a skillet, if preferred. Let it cool. Chop the bacon and set it aside.

Divide the shredded cheese evenly between the potato shells. Return the shells to the oven and bake at 425 degrees F for 5 minutes or until the cheese has melted.

Top the cheese with the bacon, chives, and sour cream. Serve the potato skins immediately.