Cook the bacon to render the fat; drain the renderings to a bowl as it
cooks. Fry until you have nice crisp bits of lean meat and can discard the
blubber. Crumble the cooked lean meat onto a paper towel.

Rub some scrubbed baking potatoes with the bacon drippings. Sprinkle well
with kosher or coarse sea salt. Bake at 425F for 1 hour or until the skins
are nice and crispy. Split the potatoes and dot with butter, sprinkle with
the newly gotten bacon bits, pepper and some good grated cheese. Guaranteed
to die for (or to kill you, either way, I don't recommend this daily).

Jill
--
I used to have a handle on life...but it broke off.