Potato Skins

6-8 russet potatoes
olive oil (enough to rub potatoes)
4 slices bacon
3/4 C. cheddar cheese, shredded
sea salt
1/2 C. sour cream
chives or green onions, chopped, for garnish

Preheat oven to 400*.  Wash potatoes and rub with olive oil.  Bake potatoes for 1 hour.  While potatoes are baking, cook bacon in skillet until crisp; cool, crumble and set aside.  Remove potatoes from oven, allow to cool slightly.  Cut potatoes in half lengthwise.  Remove excess potato, leaving slightly less than 1/4 inch of potato in the skin.  Re-oil and salt potatoes.  Cook for an additional 10 minutes until slightly crisp.  Remove from oven and stuff with cheese and bacon.  Broil at 550* for 2-5 minutes.  Remove from oven.

Fill sandwich bag with sour cream.  Cut small tip off one corner.  Apply sour cream to top of potato skins in a football lace pattern.  Garnish with chopped chives or green onions.  Refrigerate leftovers.