Recipes

Bake potatoes at 400° for 1 hour or until tender.

Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl.

Cover and refrigerate until serving.

When potatoes are cool enough to handle, cut in half lengthwise.

Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use).

With a scissors, cut each potato half into three lengthwise strips.

In an electric skillet or deep-fat fryer, heat oil to 375°.

Fry skins in oil for 2-3 minutes or until golden brown and crisp.

Place potato skins in a 15-in. x 10-in. x 1-in. baking pan.

Combine the cheeses and bacon; sprinkle over potatoes.

Broil 4 in. from the heat for 1-2 minutes or until cheese is melted.

Sprinkle with chives.

Serve with the dip.