| | Directions | | Preheat the oven to 400°. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them. As the potatoes are baking, make the sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator. When the potatoes are cool enough to handle, make 1 length-wise cut through each potato, resulting in 2 halves. This will leave you with two potato skins per potato. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin. Brush the entire surface of each potato skin, inside and outside, with the melted butter. Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown. Sprinkle 2 to 3 tablespoons of cheddar cheese into each skin. Crumble the cooked bacon and sprinkle 1 to 2 teaspoons of the bacon pieces onto the cheese. Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip. |
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| Ingredients | | - |  | 4 potatoes (medium) |
| - | | 1/2 cup sour cream |
| - | | 1 tablespoon fresh chives |
| - | | 1/4 cup butter, melted |
| - | | 1 1/2 cups shredded cheddar cheese |
| - | | 5 slices bacon, cooked |
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