Ingredients:

  • 7 medium Russet potatoes (approx. 1.5kg)
  • 2 tbsp neutral oil or melted bacon fat
  • 1 tsp fine sea salt
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 6 slices thick-cut bacon, cooked and crumbled
  • 0.5 cup sour cream
  • 0.25 cup fresh chives, thinly sliced

Instructions:

  1. Scrub the potatoes and prick several times with a fork. Microwave on high for 10–12 minutes, turning halfway, until tender.
  2. Cool for 5 minutes, then halve lengthwise. Scoop out the white flesh, leaving a 1/4-inch border of potato against the skin.
  3. Preheat oven to 450°F (230°C). Brush both sides of the skins with oil or bacon fat and sprinkle with salt.
  4. Place skins cut-side down on a wire rack over a baking sheet and bake for 10 minutes until crispy and mahogany-colored.
  5. Flip the skins over, fill with cheddar cheese and bacon crumbles, and bake for an additional 3–5 minutes until the cheese is bubbling.
  6. Remove from oven and top each skin with a dollop of sour cream and a sprinkle of fresh chives. Serve immediately.