LOADED BAKED POTATO SKIN CUPS

Steps:

• Preheat the oven to 425 degrees F.
• Using the tip of a knife, poke a hole on each side of the potatoes. Bake directly on the oven rack until the outside of the potatoes look dry and crispy, 45 to 50 minutes.
• Meanwhile, heat a large skillet over medium heat. Add the bacon and cook until golden, 3 to 4 minutes per side. Drain the bacon on paper towels. Let cool, then crumble.
• When the potatoes are ready, remove from the oven and leave the oven on. Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Save the potato flesh for another use.
• Bake the potato skins directly on the oven rack until golden and crispy, about 10 minutes.
• Transfer the potato skins to a baking sheet, sprinkle each with 2 tablespoons of the cheese and bake until the cheese is melted, about 2 minutes.
• Top with the sour cream, bacon and chives and serve.