Preparation Instructions:

1. Scrub potatoes. Pat dry. Prick with a fork.

2. Bake potatoes at 375 to 400 degrees for about 50 minutes until just soft. Remove from oven. Let cool until you can handle.

3. Cut each potato lengthwise into wedges.

4. Carefully cut center away form skin, leaving at least 1/4 inch shell.

5. Prepare topping: Fry bacon. Drain on paper towels. Crumble. Combine sour cream, green onion and mustard.

6. Fry potato skins in beating oil until just crisp and golden brown.

7. Divide topping evenly among potato wedges. Place on a baking sheet. Sprinkle with bacon and cheese.

8. Bake at 400 degrees for about 5 minutes or until skins are hot and cheese is melted. Serve immediately.

Tips: Plan to use the baked potato centers for mashed potatoes. Prepare while still hot. Keep refrigerated for later use. You may prepare the skins all the way up to the last baking time. If you keep the skins in refrigerator before baking, you may add 5 to 8 more minutes to baking time. You may eliminate the frying of the potato skins. Just bake them.

Per Serving: 255 calories; 8.1 g protein; 9.5 g fat; 34.6 g carbohydrate; 208 mg sodium.

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