Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             medium  russet potatoes
     1/3           cup  sour cream frosting
  1         tablespoon  snipped fresh chives
     1/3           cup  butter -- melted
  1 1/2           cups  cheddar cheese -- shredded
  5             slices  bacon -- cooked

Preparation:

Preheat oven to 400 degrees. Bake potatoes for 1 hour. Let cool until you can handle them. As potatoes bake, mix sour cream and chives together and refrigerate. This is the dip. When potatoes are cool enough to handle, make 2 lengthwise cuts through each potato, resulting in three 1/2 to 3/4 inch slices. Discard 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 some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside the skin. Brush the entire surface of each potato skin, inside and outside with melted butter. Place on cookie sheet, cut side up, broil for 6-8 minutes or until edge 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 bacon onto the cheese. Browil for 2 minutes or until cheese is thoroughly melted. serve hot with sour cream dip.

Nutritional Information:

1031 Calories (kcal); 75g Total Fat; (64% calories from fat); 29g Protein; 62g Carbohydrate; 185mg Cholesterol; 1204mg Sodium