Seriously Good Potato Skins

Preheat oven to 400 F.

Pierce potatoes with a fork and place them in the oven for 1 hour or until potatoes are soft throughout.

While potatoes cook, place peppers (whole) directly on the burner of a gas stove or on the rack on the grill. Cook until peppers are charred and black on all sides. Run charred peppers under cool water and rub until all the black skin has been removed. Cut peppers in half and remove seeds then finely dice them.

Cook the slices of bacon in a skillet over medium heat until crisp. Then remove it from the skillet and chop. Set aside.

When potatoes are done, remove them from the oven and allow to cool at least 30 minutes. Then quarter the potatoes lengthwise. Remove potato meat except for 1/4 inch left on the skin. Turn oven temperature down to 350 F.

In a mixing bowl add potato meat, peppers, half of the sour cream, half of the chives, half of the cheese and the salt and pepper. Mix together well.

Set potato skins on a baking sheet and top with potato mixture. Top with remaining cheese and bacon pieces and bake in the 350 F oven just until cheese has been melted. Remove from oven and top with remaining chives. Serve with remaining sour cream and enjoy.

Note: This can be made with a sweet pepper for a more mild flavor.