Cheesy Potato Skins

1. 1

   Scrub potatoes thoroughly and rub skins with oil; bake at 400u00b0 for 1 hour or until done.

2. 2

   Allow to cool to touch.

3. 3

   Cut in half lengthwise; carefully scoop out pulp, leaving 1/4 to 1/8-inch shell.

4. 4

   (Pulp may be reserved for mashed potatoes or other uses.) Cut shells in half crosswise, and deep fry in hot oil (375u00b0) for 2 minutes or until lightly browned.

5. 5

   Drain on paper towels.

6. 6

   Place skins on a baking sheet; sprinkle with salt, cheese and bacon. Place under broiler until cheese melts.

7. 7

   Serve with sour cream.

No additional tips available.