5 small russet potatoes 3 – 3 1/ 2 inches, washed
1 cup of shredded extra shape cheddar cheese
3 Tablespoons of sour cream
4 pepperoni, cooked briefly, drained and chopped
3 slices of cooked and chopped bacon
1 Tablespoon butter, melted
1/8 teaspoon black pepper
fresh chives chopped, or dried chives
salt to taste
Preheat oven to 400 degrees f. Poke a few holes in each potato and place directly on center rack. Bake potatoes for 1 hour. Remove potatoes to cooling rack until cool enough to handle. Cut potatoes in half lengthwise.
Scoop out most of potato pulp, leaving about ¼ potato on the bottom and sides. Move potatoes to a baking sheet lined with foil.
Brush both sides of potato halves with butter and salt and pepper both sides of potatoes.
Broil potatoes 2-4 minutes on each side. Remove from oven and fill each potato half with equal amounts of bacon, pepperoni, and cheese.
Broil until cheese has melted. Top with sour cream and sprinkle on chives. Serve right away. Enjoy.