7 large to medium potatoes
1 1/2 bag cheddar cheese
1/2 stick butter
1 tablespoon of salt
1/2c. of very finely chopped onion
1/2lb. of bacon-seasoned to your liking
1/2c. sour cream
1 tablespoon of chives.

Preheat the oven to 400°F.

Slice an onion in half, and finely dice.

Melt butter in a saucepan, but do not allow to brown. Using scissors, finely cut bacon. Sauté bacon in melted butter with onion.

Cut the potatoes in half. Take a spoon and "carve" the potato out. It is much easier to do it this way than to cook them and then scoop (they will fall apart.) Cooks Note: A serrated grapefruit spoon is useful for this.

Brush the inside of the potato with butter. Bake in the oven until you can stick a fork in them. Remove from oven.

Sprinkle potatoes with salt. Add cheese to your liking. Mix onions and bacon together. Add onion and bacon mixture to each potato. Return to oven until cheese is melted.

Add sour cream and sprinkle chives or minced fresh dill weed over the top.

Makes 14 potato skins.

Submitted by: Rebecca