Makes 12 Potato Skins

Preheat the oven to 375° F.

Wash the potatoes and poke each one several times with a fork. Bake the potatoes for 45 minutes, or until they are fairly soft when squeezed. Remove the Potatoes from the oven and cool slightly.

Meanwhile, cut the bacon slices into 1/8 to 1/4 inch strips. Cook the bacon in a small sauté pan over medium heat for 15 minutes or until crisp. Transfer the bacon to paper towels to drain.

Preheat the broiler and adjust the oven rack to 4 to 5 inches away from the broiler. (if the rack is any closer, the Potato skins will get too dark before they get crispy.)

Cut each potato in half lengthwise and scoop out most of the potato with a large spoon. (The insides can be used to make Baked potato soup, see page 51 of the book). Brush the potato skins inside and out with the oil and place them upside down on a baking sheet. Place under the broiler for 5 minutes. Turn the potato skins over and broil for 5 to 6 minutes, or until the potato skins are crispy. Remove the pan from the oven and sprinkle some of the cheese and bacon bits into each Potato skin. Return the pan to the broiler for 2 minutes, or until the cheese is melted.

Combine the sour cream, milk, and chives in a small bowl. Place the bowl of sour cream in the center of a large plate and arrange the Potato skins around the bowl.