3 large potatoes
1/2 pound bacon
1 package of shredded Cheddar cheese
sour cream and chives
Wash and pierce the potatoes. Microwave on high for about 20 minutes. Once the potatoes are tender, let them cool for 10 minutes. Once they are cool enough to handle, slice them in half. Scoop out a good majority of the potato leaving only a 1/4 inch from the shell and set aside. In a frying pan, cook the bacon until brown. Drain and place the bacon on a paper towel. Once the bacon has cooled, chop it up into little bits and pieces. Place the potato skins on a baking sheet and top with bacon and then the cheese. Bake at 375F for approximately 20 minutes or until the cheese has melted. Put the sour cream in a small bowl and sprinkle with chives. Spoon on potatoes.
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