8 baking potatoes
2 lbs. bacon
1 lb. Cheddar cheese (shredded)

Bake potatoes until done. Cut in half and clean out majority of potato leaving skin and about 1/8 inch of potato. Fry bacon until crisp then crumble; set aside. Fry potato skins in bacon grease until crisp (turn them one to two times). Drain skins on paper towels. Fill skins with cheese. Top with bacon. These toppings can be varied - olives, tomatoes, salsa, chicken, ground beef, various cheeses. Broil until cheese is melted. Top with sour cream and chives.