Tex-Mex Potato Skins

• 3 hot baked potatoes, split lengthwise
• 34 cup shredded cheddar cheese or 34 cup monterey jack pepper cheese
• 1 13 cups French-fried onions, divided
• 14 cup diced green chilis
• 14 cup crumbled cooked bacon
• salsa
• sour cream

1. Preheat oven to 350F.
2. Scoop out inside of potatoes leaving a 1/4-inch shell.
3. Reserve inside of potatoes for another use.
4. Arrange potato halves on baking sheet.
5. Top with cheese, 2/3 cup french fried onions, chilies and bacon.
6. Bake 15 minutes until heated through and cheese melts.
7. Cut each potato half crosswise into thirds.
8. Serve topped with salsa, sour cream and remaining french fried onions.

potatoes, cheddar cheese, onions, green chilis, bacon, salsa, sour cream

Taken from www.food.com/recipe/tex-mex-potato-skins-54996 (may not work)