Preparation / Directions:
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.
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