6 Idaho potatoes
2 tbsp. - 1/2 c. butter, melted
6 slices bacon, fried until crisp
6 oz. cheddar cheese, grated
1 c. sour cream
1 ripe tomato, coarsely chopped
1 sm. jar Mexican salsa
1 Bermuda onion, finely chopped
2 to 3 scallions, chopped
Salt & pepper to taste

1. Bake potatoes at 375 degrees until tender, about 45 minutes to 1 hour.

2. Cut potatoes in half and scoop out the insides, leaving about 1/4 inch of potato on skin. Reserve insides for another use.

3. Cut each half into thirds and lay skin side down on a cookie sheet. Brush potato wedges generously with melted butter and sprinkle with salt and pepper.

4. Sprinkle cheese on top of potatoes, crumble bacon over cheese.

5. Bake at 375 degrees until cheese melts.

6. Combine sour cream, salsa, onion and tomato. Sprinkle chopped scallions on top. Serve as dip with potato skins. Serves 6 to 8.