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1
Preheat oven to 400 F.
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2
Pierce potatoes with a fork and place them in the oven for 1 hour or until potatoes are soft throughout.
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3
While potatoes cook, place peppers (whole) directly on the burner of a gas stove or on the rack on the grill.
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4
Cook until peppers are charred and black on all sides.
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5
Run charred peppers under cool water and rub until all the black skin has been removed.
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6
Cut peppers in half and remove seeds then finely dice them.
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7
Cook the slices of bacon in a skillet over medium heat until crisp.
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8
Then remove it from the skillet and chop.
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9
Set aside.
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10
When potatoes are done, remove them from the oven and allow to cool at least 30 minutes.
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11
Then quarter the potatoes lengthwise.
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12
Remove potato meat except for 1/4 inch left on the skin.
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13
Turn oven temperature down to 350 F.
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14
In a mixing bowl add potato meat, peppers, half of the sour cream, half of the chives, half of the cheese and the salt and pepper.
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15
Mix together well.
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16
Set potato skins on a baking sheet and top with potato mixture.
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17
Top with remaining cheese and bacon pieces and bake in the 350 F oven just until cheese has been melted.
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18
Remove from oven and top with remaining chives.
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19
Serve with remaining sour cream and enjoy.
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20
Note: This can be made with a sweet pepper for a more mild flavor.
