Potato Skins: Lowfat or Not

3 lbs potatoes , scrubbed
1/2 lb bacon , diced
2 cups cheddar cheese , grated
5 green onions , diced
to taste oil (for deep frying)
to taste salt (to taste)
to taste sour cream or lowfat ranch (for dipping)

Preheat oven to 375 degrees F. Cooked the diced bacon until crispy,
remove bacon fat and drain on paper towel. Peel with a knife and
leave some skin on the potatos. Although these are potato skins you can
slice the remaining potato into wedges and cook the same way as the potato skins.

Lowfat version

Put skins in plastic bag with a little olive oil and seasonings. Baked them
at 400 degrees F for about 20 minutes,until crispy,then added the toppings.
Used lowfat cheese and lowfat ranch for dipping.

Not so Lowfat version

Deep fry the potato skins until crispy and golden. Drain throughly
and salt to taste. Spread the potato skins evenly on a baking sheet.
Sprinkle evenly with green onions, bacon and cheese. Bake for 10-15
minutes until hot and cheese is melted. Serve hot with sour cream for dipping.