4 Russet Potatoes
Grated Cheddar Cheese
Bacon, Fried, Drained and Crumbled
Sour Cream
Chives

Wash the potatoes and towel dry. Rub with canola oil on the outside. Bake till a toothpick will easy reach the center Allow to cool. Cut the potatoes in half and scoop out all bur a quarter inch from each. Save insides. Cut the potatoes skins into 8 pieces. Mix the remaining inside with all the other ingredients except the chives. Set aside.

Heat oil and deep fat fry the skins. Drain and cool. Fill the skins with the mixture. Sprinkle with more grated Cheddar and the chives. Bake again till the skins are warm and the cheese is melted and bubbly.

Enjoy.

Submitted by: Sam Campbell