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1
Wash potatoes and dry with paper towels.
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2
Place the potatoes on individual aluminum foil sections.
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3
Coat potatoes with oil and salt and pepper to taste wrap securely.
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4
Bake potatoes at (425 degrees F) until done about 45 minutes to one hour (depends on potato size).
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5
In the mean time heat your oil in a deep fryer or saucepan to 375 degrees Fahrenheit.
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6
Fry bacon until crisp and drain on paper towels to remove excess oil set aside until needed.
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7
Chop scallions or chives and set aside until needed.
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8
When the potatoes are finished baking cut in half, length wise and scoop out the middle and save pulp for another recipe.
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9
Leave about a 1/4 pulp with potato skin.
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10
Once oil is heated, add the potato skins and deep fry the skins golden brown (the skins should be golden and potato soft).
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11
When the potatoes are done drain and cut in half again, place skins on baking sheet; add bacon pieces and cheese (season to taste).
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12
In oven cook skins until cheese has melted and lightly browned.
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13
Remove from oven; sprinkle with chopped scallions or chives.
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14
Serve with Sour cream and BBQ sauce for dipping.
