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INGREDIENTS:

2 large Oregon russett potatoes, baked and cooled
1/4 cup olive oil
1 tablespoon paprika
Salt and pepper to taste
1/4 cup cheddar cheese
1/4 cup finely chopped crisp bacon
1/4 cup sour cream
1/4 cup chopped scallions
1 Tbl.  Jalapeno pepper,  chopped very fine (OPTIONAL)

Cut the potatoes in half and scoop out the center leaving a 1/8-inch rim. 
Cut each potato skin half into thirds and drizzle with olive oil.
Sprinkle with paprika and salt and pepper. Place the skins, flesh 
side down in a hot pan with 1 tablespoon of oil. Cover the pan. Let cook
for 1 minute on each side or until crispy.  Add grated cheese and bacon 
to the skins and let the cheese melt melt.
Serve with sour cream and chopped scallions & optional jalapeno peppers.                                                                                                            
                                                                                                   

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