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Preheat the oven to 400 degrees.
Bake the potatoes for 1 hour.
Let the potatoes cool down enough so that you can
touch them.
Add the potatoes are baking, make the sour cream
dip by mixing the sour cream and the chives.
Place the mixture in a covered container in your
refrigerator.
When the potatoes are cool enough to handle, make
2 lengthwise cuts through each potato, resulting in three 1/2 to 3/4 inch
slices.
Discard the middle slices or save them for a
separate dish of mashed potatoes.
This will leave you with two potato skins per
potato.
With a spoon, scoop out some of the potato from
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 out, with the melted butter.
Place the skins on a cookie sheet, cut side up,
and broil them for 6-8 minutes or until the edges begin to turn dark
brown.
Sprinkle 2-3 tablespoons of cheddar cheese into
each skin.
Crumble the cooked bacon and sprinkle 1-2
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. |
