Clean, dry potatoes
Shredded Cheddar cheese
Green onions, chopped fine
Bacon bits

Bake potatoes for 1 hour in oven, or in microwave. Allow to cool enough to handle. Split in half, lengthwise. Scoop out centers, leaving 1/2 inch of potato on skins (centers can be kept in refrigerator for several days to use in potato pancakes.) Deep fry until slightly golden. Drain well on paper towels.

Fill cavity with cheese. Top with bacon and onions. Place under broiler or in microwave until cheese melts. Serve with sour cream. After skins are scooped out they can be frozen to use at a later time. Just thaw slightly and proceed with recipe.