Directions

• Preheat oven to 400 degrees Fahrenheit. Wash and dry potatoes. Prick all sides of each potatoes with a fork. Place potatoes on a baking sheet and bake until cooked through and tender, 45-60 minutes. Remove from oven and set aside until cool enough to handle (about 15 minutes).
• Meanwhile, in a large skillet over medium heat, cook bacon strips until crispy. Set aside to a paper-lined plate to drain. Once cool enough to handle, chop into bite-size pieces.
• Once potatoes are cool, cut each in half lengthwise. Carefully scoop out the cooked insides and place in a large mixing bowl. Set the emptied skins back open side up onto the baking sheet.
• To the potato mixture in the bowl, add cheese, sour cream and chopped scallions. Season with 1/2 tsp. salt and 1/4 tsp. black pepper. Combine on low with a hand mixer or mash together with a large fork. You want some texture. Don’t overmix or the filling will become gummy, and we don’t want that.
• Using a pastry brush, coat each potato skin (top and bottom) with the melted butter. Season each skin with salt and pepper to taste.
• Fill each skin with the potato-cheese mixture until all of the filling is evenly distributed amongst all of the potato skins. Top each with bacon crumbles.
• Return baking sheet with the filled skins to the 400-degree oven for 5-10 minutes. Then lightly brown under a hot broiler for a minute or 2. Serve!