potatoes (gold work best)
bacon (yes, real bacon... optional for our vegetarian friends)
shredded sharp cheddar cheese
sliced pepper jack cheese (optional)
oil, for deep frying
green onions, for garnish (optional)
dairy sour cream (optional)
Ranch dressing (optional... kinda)

SEASONINGS:

dill weed
garlic powder
salt
black pepper

Wrap potatoes in aluminum foil, bake in oven for 1 hour at 400°F.

While that's happening, fry up some bacon. You'll want 1 piece for every potato (use more or omit this, to your liking). Extra crispy works well here!

Once those crazy potatoes are done, remove them and allow to cool for a moment.

Take a baked potato (which has had the foil removed), and cut the fella in half. Using a spoon, scoop out a bit of his innards. You should leave about a 1/2-inch "shell". Put the potato scoopings in a bowl, maybe you can make mashed potatoes or something with it later.

Repeat with all potatoes.

Preheat oil. Medium-high should work, or the potato setting on your fryer.

Deep fry each potato half. Get to about a golden brown, a little darker preferably. After removing a setting on paper towel for a moment to de-grease, place skins on a cookie sheet.

Sprinkle fried potatoes with seasonings. I eyeball this always, so, sorry there aren't any specific measurements. I will say, don't go crazy on the dill. Use half as much of that as anything else.

Cover potatoes with shredded cheddar cheese.

Plop half a piece of bacon per skin onto the potatoes (more or none, if you prefer).

Cover each skin with a slice of pepper jack cheese (optional, I love it this way).

Toss cookie sheet into oven and cook at about 350°F for about 5 to 10 minutes, just enough to melt and slightly brown the cheese.

Whew! Finally done. Now toss some diced green onion (aka scallions, chives) on em and serve with whatever dip you like (dairy sour cream and Ranch dressing are traditional).

Submitted by: Jajuka