8 sm. baking potatoes
Vegetable oil
Garlic salt
2 c. (8 oz.) shredded Cheddar cheese
12 slices bacon, cooked & crumbled
2 tbsp. chopped fresh chives, divided
2 tbsp. chopped green chilies
1 (8 oz.) carton sour cream
1/8 tsp. ground red pepper

Scrub potatoes and rub skins with oil. Prick each potato several times with a fork. Bake at 400 degrees for 30-45 minutes or until potatoes are done.

Allow potatoes to cool to touch. Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about 1/8 inch thick shells. (Reserve potato pulp for other uses.)

Fry potato skins in hot oil (375 degrees) for 3-4 minutes or until browned. Invert and drain on paper towels. Place potato skins, cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and Cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts. Top potato skins with bacon and 1 tablespoon chives.

Press green chiles between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl; stir well. Top with remaining 1 tablespoon chives. Serve with potato skins. Yield: 8 servings.