The Best Ever Potato Skins With Sour Cream

• 1 frydaddy w/oil or deepfryer
• 6 baking potatoes
• 1 lb (.5 kg). mozzerella cheese, grated
• 1 lb (.5 kg). cheddar cheese, grated
• 4 or more pieces of fried bacon
• 1 sour cream

1. Place the bacon in a frying pan, and let cook.
2. Meanwhile,preheat the frydaddy, or deep fryer to a Hot tempeture setting.
3. Wash and dry the baking potatoes, and cut each on in half lenthwise.
4. Watch the Bacon,and turn over.
5. Using a spoon, or melon ball scooper, remove 1/4 of the potato.
6. Discard it.
7. Cooking 2 potatoes at a time, deep fry until golden brown.
8. When done, place on a paper towel and pat dry.
9. Continue until all potatoes are done.
10. Meanwhile, take bacon off the stove, pat dry, and set aside.
11. Fill each skin with 1/2 chedder cheese and 1/2 mozzerella, then crumble bacon on top of each one.
12. Put the Broiler on.
13. Broil for 3 to 4 minutes, until cheese melts.
14. Serve with sour cream.

oil, baking potatoes, mozzerella cheese, cheddar cheese, bacon, sour cream

Taken from online-cookbook.com/goto/cook/rpage/000AA3 (may not work)