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Preheat the oven to 400F. Bake the potatoes for
1 hour. Let the
potatoes cool down enough so that you can touch
them. As the potatoes
are baking, make the sour cream dip by mixing the
sour cream and the
chives. Place the mixture in a covered container
in your refrigerator.
When the potatoes are cool enough to handle, make
2 lengthwise cuts
through each potato, resulting in three 1/2 to
3/4 inch slices.
Discard the middle slices or save them for a separate
dish of mashed
potatoes. This will leave you with two potato skins
per potato. With
a spoon, scoop out some of the potato from each
skin, being sure to
leave about 1/4 inch of potato inside of the skin.
Brush the entire
surface of each potato skin, inside and out, with
the melted butter.
Place the skins on a cookie sheet, cut side up,
and broil them for
6-8 minutes or until the edges begin to turn dark
brown. Sprinkle
2-3 tablespoons of cheddar cheese into each skin.
Crumble the cooked
bacon and sprinkle 1-2 teaspoons of the bacon pieces
onto the cheese.
Broil the skins for 2 more minutes or until the
cheese is thoroughly
melted. Serve hot, arranged on a plate surrounding
a small bowl of
the sour cream dip.
