6 potatoes
1 c. vegetable oil
1/2 lb. shredded Cheddar cheese
1 (16 oz.) pkg. sour cream
2 tbsp. bacon bits

Preheat oven to 375°F. Lightly grease a 9 x 13-inch baking pan. Pierce potatoes with a fork; microwave on High until they are soft, approximately 10 to 12 minutes. Cut potatoes in half vertically. Scoop out inside of potato, leaving 1/4-inch of potato shell remaining. Heat oil to 365°F in deep fryer or deep saucepan. Place potatoes in hot oil; fry 5 minutes. Drain potatoes on paper towel. Fill potato shells with cheese and bacon bits. Arrange on baking sheet.

Bake for 7 minutes or until cheese is melted. Serve hot with sour cream.

Makes 6 servings.