Cheesy Potato Skins

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Difficulty: Easy - for beginners


4 large baking potatoes, baked
¼ pound pasteurized Process Cheese Spread, cubed
2 tablespoons chopped red or green pepper
2 crispy cooked bacon slices, crumbled
1 tablespoon green onion slices
Sour cream


Cut potatoes in half lengthwise. Scoop out centers, leaving ¼-inch shell. Fry shells, a few at a time in deep hot oil until golden brown. Drain. Place on cookie sheet. Top with process cheese spread. Broil until cheese spread begins to melt. Top with remaining ingredients.


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