6-8 baking potatoes
8 oz. shredded Cheddar cheese (more if you want them REALLY cheesy!)
1 lb. bacon
1-16 oz. tub of sour cream (reduced fat okay)
salt and pepper
sliced scallions, optional
Preheat oven to 350. Line a large baking sheet with foil being sure to cover the entire sheet. Drizzle a little olive oil onto the foil. Wash potatoes. Cut each into half length-wise and place onto baking sheet. Drizzle each top with a little bit of olive oil. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes. You want the potatoes to be browning on top and slightly crispy on top and bottom too. While potatoes are in the oven pull out shredded cheese so it can come to room temp. Cut bacon into small bite-sized pieces (cut the bacon with scissors to get desired size) and fry up in a skillet on the stove top. Let drain on paper towels for at least 20 minutes so the bacon becomes stiff. When potatoes are done pull them out of the oven and turn the oven temp to broil. Using tongs push all of the potatoes together until they are touching one another. Sprinkle each with cheese. Top with bacon bits. Pop under the broil for about 1-2 minutes and watch carefully. Pull out potato skins and serve hot. Top with scallions and sour cream.