Potato Skins with Cheese and Bacon

4 medium sized unpeeled baking potatoes -- (2 pounds)
4 slices bacon
3/4 cup shredded sharp cheddar cheese
1 tablespoon minced fresh chives
1/4 cup sour cream

Bake potatoes at 425�F for 1 hour or until done. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve pulp for another use.

Place potato shells on a baking sheet. Spray inside of shells with cooking spray.

Bake at 425�F for 8 minutes or until shells are crisp; set aside.

Cook bacon in microwave according to package directions; cool slightly. Chop into small pieces; set aside. Divide cheese evenly among potato shells.

Bake at 425�F for 5 minutes or until cheese melts.

Yield: 8 servings

NOTES: Sprinkle evenly with bacon and chives. Serve with sour cream.