7 medium russet potatoes (Papa's Russet)
6 slices "regular" bacon
butter spray (I use "I Can't Believe It's Not Butter" spray)
1 1/2 cups shredded cheddar cheese
1/4 cup (handful) diced white onion
1/4 cup chives (green onion)
salt
pepper
dairy sour cream

Preheat oven to 375°F. While still RAW*, wash and cut potatoes in half (long-ways). DO NOT PEEL (obviously). Take a spoon and scoop out most of the insides. Leaving only about 1/6 to 1/4-inch. Make sure they're pretty even so they will cook in the same time.

Note: I find that it's much easier to scoop out the potatoes while still raw. It takes a little effort, but you can get them more even. Also they're easier to handle since they won't be super HOT.

Spray a thin coat of butter on the inside and outside of the potatoes and place them on a baking sheet in a single layer. You can use spreadable butter, the spray is just less messy. Sprinkle a little Salt and Pepper on top and BAKE FOR 30 MINUTES (or until cooked - same consistency as a regular baked potato).

While they are baking... Dice a handful (about 1/4 cup) white onions. Chop 6 slices of bacon (uncooked) into pieces that are about the size of your thumbnail. Place onions and bacon into a pan. Add 1 teaspoon sugar and a little pepper. About halfway through, add 2 tablespoons butter. Cook until bacon is semi-crispy and onions are slightly golden brown. Drain on paper towel. Get your cheese and chives ready...

When potatoes are done (LEAVE OVEN ON) take them out and put cheddar cheese on top. I use about 2 or 3 "pinches" of cheese per skin. Then add about a teaspoon of the bacon and onion mix on top of the cheese (or more if you like). Top it off with a little pinch of chives and put back in the oven for about 10 minutes (cheese should be bubbling). Take them out and let them cool for a few minutes. Put them on a plate with a dollop of sour cream (top off the SC with a few chives). Enjoy :)

Submitted by: Kayla Gilliam