Cheesy Potato Skins - cooking recipe

Ingredients

4 large baking potatoes, baked
oil
1/4 lb. Velveeta pasteurized process cheese spread, cubed
2 Tbsp. chopped red or green pepper
2 Oscar Mayer bacon slices, crisply cooked and crumbled
1 Tbsp. green onion slices
sour cream

Preparation

Heat electric broiler (not necessary to heat gas broiler). Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch shell.
Cut shells in half crosswise.
Fry in deep hot oil, 375\u00b0, for 2 to 3 minutes or until golden brown; drain.
Place on cookie sheet.
Top with process cheese spread; broil until process cheese spread begins to melt.
Top with remaining ingredients.
Makes 16 appetizers.