8 small baking potatoes, washed, pierced and baked
butter, melted
garlic salt
2 c. shredded cheddar cheese
12 slices bacon, cooked and crumbled
1 Tbsp. chopped fresh chives

Cut potatoes in half lengthwise. Scoop out pulp, leaving 1/8 inch thick shells. (Save pulp for another use.) Brush with melted butter; broil 6 inches from heat until crisp. Place cut side up on ungreased baking sheet. Sprinkle with garlic salt and cheese. Broil 30 seconds or until cheese melts. Top with bacon and chives. Yield: 8 servings.