Preheat oven to 375 degrees F.
Lightly grease a 9x13 inch baking pan.
Pierce potatoes with a fork. Microwave the potatoes on
high for 7 to 8 mins.
Cut the potatoes in half vertically.
Scoop the inside out of the potatoes,
until 1/4 inch of the potato shell remains.
Heat oil to 365 degrees F in a deep fryer
or a deep saucepan. Place the potatoes in hot oil,
fry for 5 mins. Drain potatoes on paper towels.
Fill the potato shells with cheese and bacon bits.
Arrange them in the prepared baking pan.
Bake for 7 minutes, or until the cheese is melted.
Serve hot with sour cream.
Preheat the broiler. Cut Cheddar cheese into
12 slices long enough to fit inside the jalapeno halves.
Insert cheese slices into the halves.
Wrap the jalapeno halves with the bacon slices,
securing with a toothpick, if necessary.
Place on a medium baking sheet.
Broil 5 to 10 mins., or until the bacon is evenly brown.
Double Chili Cheese Dip
This is an easy appetizer that you can make at the last minute.
I never have any leftovers. Serve with tortilla chips.
1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can chili with no beans
4 green onions, thinly sliced
1/4 cup diced green chiles, drained
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F.
Grease a 9-inch pie plate.
Spread cream cheese into the prepared pie plate.
Top the cream cheese with chili, onions, chilies, and cheese.
Bake at 350 degrees F for 15 to 20 minutes.
