6 med. to lg. potatoes
8-12 oz. sour cream
12 oz. shredded cheddar or American cheese
8 oz. bacon bits
1/2 c. chopped chives

Boil or bake potatoes until done. Peel 1/2 the potatoes. Put them in glass large rectangular baking dish. Smash the potatoes in the bottom of dish. Do not mash smooth like mashed potatoes. Leave them a little chunky. Cover potatoes with cheese; add sour cream by spreading smooth over cheese or drop by spoonfuls approximately 1-2 inches apart. Sprinkle on bacon bits and top with chives. "You can't reheat this so serve soon after you make it."