Potato Skins with Cheese and Bacon

Heat oven to 400°F. Scrub and dry the potatoes. Pierce each one with a fork. Bake for 1 hour and 10 minutes, or until very tender when pierced with a knife. Remove the potatoes from the oven; reduce the oven temperature to 375°F.

As soon as the potatoes can be handled, using a mitt if necessary, cut in half lengthwise. Scoop out the potatoes, leaving a 1/4 inch shell. (Reserve the scooped out potato for another use.)

Brush the inside of the skins generously with the melted butter. Sprinkle on the cheese and top with crumbled bacon. Return the potatoes to the oven and bake for 30 minutes, or until the tops are golden and the skins are very crisp. Serve as a side dish, or cut into strips and serve as an hors d'oeuvre.