Super Delicious Potato Skins

4 medium russet potatoes
1/3 cup sour cream (or vegan alternative)
1 tablespoon snipped fresh chives
1/4 cup (1/2 stick) butter, melted
1 1/2 cups shredded Cheddar cheese (vegan options would probably work—try to choose a brand that melts well)
5 slices veggie bacon, cooked (alternatively, you could use veggie bacon bits or just leave this out)

1. Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour. Let the potatoes cool down enough so that you can touch them.
2. Make sour cream dip by mixing the sour cream with the chives. Place the mixture in a covered container in your refrigerator.

3. When the potatoes are cool enough to handle, make 2 length-wise cuts through each potato, resulting in four slices.

4. With a spoon, scoop some of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin. Save the scooped out part for a later meal.

5. Brush the entire surface of each potato skin, inside and outside, with the melted butter.

6. Place the skins on a cookie sheet, cut side up, and broil them for 6 to 8 minutes or until the edges begin to turn dark brown.

7. Sprinkle 2 to 3 tablespoons of Cheddar cheese into each skin.

8 Sprinkle 1 to 2 teaspoons of the veggie bacon pieces onto the cheese.

9. Broil the skins for 2 more minutes or until the cheese is thoroughly melted. Serve hot, arranged on a plate surrounding a small bowl of the sour cream dip.