Potato Skins

Hey how's everyone doing tonight?! I'm so excited about today's recipe..these babies are SO darn good. I love everything about these. I love everything in them separately, but when you put it all together? Wow, it's so good. I urge you to make them for your super bowl party. They are a classic and you will NOT be disappointed! I made 10 potato skins, you can adjust the amounts of things to suit however many you want to make..the amounts of anything are definitely not set in stone - enjoy!
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Ingredients:

5 Medium Size Russet Potatoes

1 1/2 Cups Extra Sharp Cheddar Cheese, shredded

6 Slices Bacon

Vegetable or Canola Oil

Sour Cream & Ranch Dressing, to serve with

Dried Chives, to garnish

Directions:

Wash all of your potatoes then prick them all over with a fork. Place on a foil lined cookie sheet and bake in a pre-heated 375 degree oven for about an hour, or until a knife inserted in the middle of the potato comes right out. Once done, remove to a cutting board and slice down the middle, and scoop out most of the potato, but leave a good rim around the edge and bottom, just enough to where you don't completely go down to the skin. Heat about 2 inches of oil in a large pot, then place potatoes in the oil and fry until they turn golden brown, then remove to a paper towel lined cutting board. When done, let potatoes cool while you dice your bacon and cook it in a frying pan until it is nice and chewy. Place your potatoes on a foil lined baking sheet and then sprinkle cheese down the middle of the potato, then sprinkle bacon pieces on top. Bake in a pre-heated 350 degree oven for about 10 minutes, until cheese is completely melted, then turn the oven to boil on high for about 5 more minutes to brown it.