Baked Crispy Potato Skins

See My Notes Below:

4 medium russet potatoes, preferably organic, scrubbed (look for potatoes without any trace of toxic green areas on the skins)

1/3 cup sour cream (low fat or use plain, Greek yogurt)

1 tablespoon snipped fresh chives (or chopped green onion)

1/2 stick salted butter, melted (I used Canola oil)

1-1/2 cups shredded Cheddar cheese (I only used about 1 ounce per potato skin)

5 slices bacon, preferably uncured and nitrite-free, cooked crisp and crumbled (turkey bacon, ham or even grilled chicken would work)

Chopped fresh tomatoes as garnish (optional)

Preheat oven to 400 degrees F. Bake potatoes for 1 hour or until done. Let cool so you can handle them. Cut potatoes in half lengthwise and scoop most of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin. (Reserve pulp for another use)

Brush the entire surface of each skin, inside and out, with melted butter (or Canola oil). Place skins on a cookie sheet right-side up and broil until edges turn dark brown. (about 4 to 5 minutes)

Add 2 to 3 tablespoons of cheese into each skin. Sprinkle each skin with 1 to 2 tablespoons of bacon, if desired. Broil again for 2 more minutes or until cheese is thoroughly melted.

Garnish with chives and serve with sour cream.