Make Potato Skins

8 baking potatoes
1/2 pound bacon -- (250 g)
4 tablespoons melted butter or oil for brushing -- (60 mL)
4 cups shredded cheddar cheese -- (1 L)
1 cup sour cream or plain yogurt -- (250 mL)
3 green onions -- minced (3 to 4)

Preheat oven to 350ºF (180ºC). Wash potatoes and dry. Bake 1 hour, or until soft. Meanwhile, fry bacon until crisp; drain well on paper towels and crumble. Cover and refrigerate.

When potatoes are cool, cut each in half lengthwise and scoop out insides, leaving a thin layer of pulp next to the skin. Reserve baked pulp for another use. Cover potato skins and refrigerate.

Shred cheese, chop green onions and refrigerate in separate containers.

When ready to serve, brush potato shells with butter or oil; cut each half in two and place on cookie sheet; bake in 350ºF (180ºC) oven for 8 to 10 minutes or until lightly browned and hot.

Sprinkle with cheese and crumbled bacon, and place back in oven 4 or 5 minutes or until cheese melts. Serve with a dish of sour cream or yogurt for dipping and scatter minced green onions on top. Makes 32 pieces.
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Source: "Jazzie"

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