3 md Baking potatoes

           Vegetable oil
           Seasoned salt
      1 c  Shredded cheddar cheese

      6 sl Bacon, cooked and crumbled

  sour cream, jalapenos, and picante sauce optional
  Preheat oven to 400F.
  Scrub potatoes thoroughly and rub skin with oil.  Bake for 1 hour or until
  done.  Allow potatoes to cool to touch.  Cut in half lengthwise. Carefully
  scoop out pulp, leaving 1/4- to 1/8- inch shells. (Save pulp for another
  recipe).  Cut skins in half crosswise and deep fry in hot oil for 32
  minutes until lightly browned.  Drain on paper towels. Place skins on a
  baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler
  until cheese melts.  Serve with sour cream, jalapenos, and picante sauce.
  Yield:  1 dozen small servings
  From:  "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
  Forum, 1986.  ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92