4 baking potatoes
Oil for frying
4 slices bacon
1/3 c. sour cream
2 tbsp. green onion, sliced
1 tbsp. prepared mustard
2/3 c. shredded cheddar cheese

Scrub potatoes. Pat dry, prick with a fork. Bake potatoes at 375 degrees for about 50 minutes until just soft. Remove from oven and let cool until you can handle. Cut each potato lengthwise into wedges. Carefully cut center away from skin, leaving at least 1/4 inch shell.

PREPARE TOPPING: Fry bacon; drain on paper towels, crumble, combine sour cream, green onions and mustard. Fry potato skins in heated oil until just crisp and golden brown. Divide topping evenly among potato wedges. Place on a baking sheet. Sprinkle with bacon and cheese. Bake at 400 degrees for about 5 minutes until cheese melts.