(2) 16 oz. packages of Patrick Cudahy® Thick Sliced Double Smoked Bacon
1 package of Patrick Cudahy® Fully Cooked Bacon Pieces
6 Idaho Potatoes
(1) 15 oz. Can of Chili
6 oz. Shredded Cheddar Cheese
6 oz. Sour Cream
2 oz. Fresh Chives
1. Poke holes in each potato with a fork all over the top and bottom. For each potato, take one piece of the Patrick Cudahy® bacon and wrap length wise. Wrap the remaining 4 pieces around the center of the potato in order to encase the entire potato in bacon with the ends meeting underneath the potato (approximately 30 strips total).
2. Bake at 375°F 45 minutes to an hour, depending on the size of the potatoes. The bacon “skin” should be completely crisp.
3. With a paring knife make a slit down the center of the potatoes and push both ends to open them up. Top with the chili, cheese, bacon pieces, sour cream, and chives.