Ingredients:

8 russet potatoes

1 pound sharp cheddar cheese

½ pound pepper jack cheese

1 pound cooked and chopped thick cut bacon

½ cup chopped chives

salt and pepper to taste

1 cup sour cream

1 cup ranch dressing

1 quart vegetable oil

Directions:

Place a soup pot on the stove over medium-high heat. Put the oil in the pot, and heat until it reaches a temperature of 350 degrees.

Cook the potatoes in a 400-degree oven until they are soft in the center. Cut the potatoes in half, and carefully remove the insides leaving approximately ¼ inch on the potato inside the skin.

Place the potatoes in the hot oil and cook until the skins become golden brown- approximately 2-3 minutes. Remove the potato skins from the oil and place on a paper towel. Season the skins with salt and pepper.

Put the potato skins on an aluminum foil lined cookie sheet. Place a liberal amount of cheese over the potato skins, then coat with the chopped bacon. Place in a 350-degree oven for 10 minutes, or until the cheese bubbles and the edges become brown.

Remove the potato skins from the oven, top with chopped chives.

Serve with sour cream and ranch dressing.