Serves 4.

4 lg. potatoes, scrubbed
1 c. sour cream
1 tbsp. chives
Salt & pepper to taste
Vegetable oil for deep frying

Preheat oven to 400 degrees. Poke potatoes with fork. Bake for 1 1/2 hours. Mix sour cream and chives with seasonings. Refrigerate. Cool potatoes. When done cut in half lengthwise, scoop out meat. Cut skins in half again.

Heat oil in deep fryer with a basket to 375 degrees. Deep fry skins until brown and crispy. Lay cooked skins on towel to drain.

Lay out on serving dish. Add sour cream mixture to top and serve.