Potato Skins

3 medium baking potatoes
Vegetable oil
1 cup (4-ounces) shredded Cheddar cheese or Colby Jack
6 slices bacon, cooked and crumbled
Salt and pepper
Sour cream
2 scallions, chopped (optional)

Preheat oven to 400° F.

Scrub potatoes thoroughly and rub skins with oil. Bake for 1 hour or until done. (May also cook potatoes in microwave; scrub potatoes thoroughly, prick with fork and wrap in Saran wrap. Microwave on high for approximately 7 minutes per potato).

Increase oven temperature to 425° F.

Allow potatoes to cool to the touch. Cut in half lengthwise; carefully scoop out pulp, leaving ? inch shell. Cut shells in half crosswise and deep fry in hot oil (375° F) 2 minutes or until lightly browned. Drain on paper towels. Place skins on baking sheet; sprinkle with salt and pepper, cheese and bacon. Bake at 425° F for 5 minutes or until cheese melts. If desired, sprinkle with chopped scallions. Serve with sour cream. Yield: 1 dozen.