Crispy Potato Skins

This was another Super Bowl treat for the hubby...

2 Medium sized potatoes
2 Cups shredded mild cheddar cheese
4 Strips of pepper bacon
Olive Oil
Sea Salt
Sour cream
Chives

Pre-Heat Oven to 425 degrees. 

Wash the potatoes and dry them off.  Poke a few holes in the potatoes with a fork or a knife.  Rub the potatoes with olive oil and then sprinkle with sea salt.  Bake in the oven for 45 minutes (or until cooked through). 

While the potatoes are baking cook the bacon until crispy and set aside.

Remove the potatoes from the oven and let them sit until they are cool enough to handle (about 10-15 minutes).  Slice the potatoes in half length wise.  Use a spoon to scoop out the middle of the potato leaving about a 1/4 inch of potato on the skins.  Fill the potatoes with cheese.  Crumble the bacon and place it on top of the cheese.  Put the potatoes back in the oven for about ten minutes (or until all the cheese has melted).  They will be really hot so let them sit for five to ten minutes.  Then you can top them with sour cream and chives.