Potato Skins
This is a recipe from my nephew and Godson, Brent Ricker.  Brent made literally hundreds of these while working for several years at People's Restaurant in Houston.  They are great appetizers!
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4 or 5 baking potatoes
oil for deep frying
salt and pepper to taste
1 cup shredded Cheddar cheese
5 slices bacon, cooked and crumbled
1 - 2 tbsp green onion tops, chopped
sour cream

  1. Bake potatoes at 450 degrees until tender.  Cool slightly, then cut potatoes in halves.
  2. Scoop out centers, leaving 1/2 inch thick shell.
  3. Fry skins in hot oil heated to 400 degrees for 3 to 4 minutes or until golden brown and crisp.  Drain on paper towels.
  4. Fill each potato half with some cheese; sprinkle with bacon bits and onions.
  5. Place under broiler and brown 2 to 3 minutes or until cheese melts.
  6. Serve with sour cream on the side. Cut potatoes into quarters before serving.