Instructions

1. 1
   Scrub potatoes and rub skins with oil. Prick each potato several times with a fork.
2. 2
   Bake potatoes at 400°F for 30–45 minutes or until potatoes are done. Allow potatoes to cool to touch.
3. 3
   Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about ⅛ inch-thick shells. Reserve potato pulp for other uses.
4. 4
   Fry potato skins in hot oil (375°F) for 3–4 minutes or until browned. Remove potato skins and drain on paper towels.
5. 5
   Place potato skins, cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts.
6. 6
   Top potato skins with bacon if using them and 1 tablespoon chives.
7. 7
   Press green chiles between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl; stir well. Top with remaining 1 tablespoon chives. Serve with potato skins.