Potato Skins

Potato Skins

4 Idaho baking potatoes                       2 C shredded Cheddar cheese
1 pound bacon                                            Sour Cream and Chives
Tomatoes

Bake Potatoes until done.  Cut in quarters and clean out majority of potato leaving skin and about 1/8 inch of potato.  (Save the potato for potato patties or mashed potatoes)  Fry bacon til crisp then crumble; set aside.  Fry potato skins in the bacon grease until crisp (turn them one to two times).  Drain skins on paper towels.  Fill skins with cheese.  Top with bacon.  Broil until cheese is melted.  Top with Sour Cream and chives and Tomatoes.   If you desire other toppings heap them on as well.  The more the better.