5 lbs Red Creamers (walnut size)
1½ cups shredded jack cheese
1½ cups shredded cheddar cheese
1½ cups crispy bacon crumbled
½ cup chives
3 Tbsp melted butter
2 Tbsp garlic olive oil
¼ cup dark stoneground mustard.
1 tsp Worchester sauce
Prep potatoes by cutting in half and hollowing out centers.
In bowl, mix melted butter, oil and mustard. Put all potato skins in bowl and toss in mustard mixture making sure they are well coated.
Next, place cut-side down on a baking sheet and bake 15-20 minutes at 350 degrees, until edges are crisp. Remove from oven and cool.
In a food processor, grind cheese small, then toss with bacon bits and chives. Stuff skins with generous amount of filling and place back onto cookie sheet. Bake for 5 minutes until cheese is well melted. Serve hot with sour cream.