Cheesy Potato Skins
|Baking potatoes||4 Large|
|Oil||1⁄2 Cup (8 tbs) (As Remaining)|
|Pasteurized process cheese spread||1⁄4 Pound|
|Chopped red pepper/Chopped green pepper||2 Tablespoon|
|Crisply cooked bacon slices||2 , crumbled|
|Green onion slices||1 Tablespoon|
|Sour cream||1 Cup (16 tbs)|
Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch shell.
Fry shells, a few at a time, in deep hot oil, 375°, 2 to 3 minutes or until golden brown; drain.
Place on cookie sheet.
Top with process cheese spread; broil until process cheese spread begins to melt.
Top with remaining ingredients.