3 pounds of baking potatoes
1 pound bacon
1 (8 ounce) package shredded Monterey Jack and Colby blend cheese
1 bunch chives
4 tablespoons butter, melted
2 teaspoons salt
2 teaspoons freshly ground pepper
Preheat oven to 425 degrees.
Wash and scrub 3 pounds of small/medium baking potatoes. Place on baking sheet and pierce each potato several times with a fork. Bake at 425 degrees for 1 hour.
Meanwhile, fry bacon in frying pan until crispy. Drain on a paper towel-lined plate. Transfer to cutting board and cut into medium-sized chunks. Set aside.
Once potatoes are finished, allow them to cool slightly. Then, cut potatoes in half and arrange back on baking sheet. Scoop out a small amount of the potato filling from each potato half and place in small bowl. Save filling for other use. (I use this filling to make Cheesey Mash Potato Bake later in the week.)
Brush melted butter onto both sides of each potato half (including skin side) and sprinkle with salt and pepper. Bake in 425 degree oven for 8 minutes. Remove potato skins from oven.
Add bacon evenly to potato skins, and using a pair of kitchen scissors, cut chives over each potato skin. Add generous amounts of cheese on top of bacon and chives. Return the potato skins to the oven for 5 minutes - or until cheese has completely melted.
Add additional freshly ground pepper, if desired, and serve with sour cream.
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