Cheddary Tater Skins


8 russet potatoes
2 cups Old Croc Sharp Cheddar, shredded
3 tbsp butter, melted
6 slices of bacon, cooked and chopped
Salt & pepper

Clean and pierce potatoes with a fork, then bake directly on center rack of 400 degree oven for about 45 minutes. Let cool. Slice each baked potato in half lengthwise, then scoop out potato leaving about ¼" of flesh. Brush with melted butter and sprinkle with salt & pepper. Place potatoes face down on a baking sheet and broil for 2-3 minutes or until edges get crispy, then remove from oven. Fill each potato with shredded Old Croc & chopped bacon, then return to broiler until cheese has browned (about 5 minutes.) Optional: top with sour cream, salsa, chives.