Skinny Skins (Baked Potato Skins)

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6 small to medium russet potatoes

6 to 8 chives, white and green, chopped

1/2 cucumber, diced

2 stalks celery, diced

1 pint cherry tomatoes, diced

8 oz. mushrooms, chopped

2 Tbs. champagne vinegar (can substitute apple cider or balsamic vinegar)

Salt and pepper, to taste

1/2 cup extra virgin olive oil

1/2 - 1 cup light sour cream

1/2 - 1 cup blue cheese crumbles

6-8 oz. turkey bacon, cooked and diced (optional)

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