This is more of a method than an actual recipe, and you can use whatever floats your boat for a filling. I went with the standard cheddar, bacon & green onion. In the past I've done sliced roast beef & roquefort, taco-seasoned ground beef, even pepperoni & pizza sauce. Seriously, toss those potatoes in the oven and go wild!
12 medium-sized russet potatoes
10-12 slices bacon, cooked & chopped
Shredded cheese, your choice
1-2 sticks unsalted butter
Green onions, sliced
Greek yogurt or sour cream, optional
Preheat oven to 425 degrees.
Wash & dry potatoes, pierce with fork, and place on a baking pan or directly onto oven rack.
Bake until potatoes are tender; mine took just over 60 minutes.
Remove from oven and allow to cool for 15 minutes.
Don't turn off the oven.
The potatoes will still be quite warm, so you may need to use a folded paper towel to hold them.
Slice the potatoes in half lengthwise and scoop out potato flesh into a bowl.
Be sure to leave some potato still attached to the skin.
Continue process until all potatoes are halved & scooped.
Line a baking sheet with parchment and place potato skins onto parchment, cut side down.
Melt one stick of the butter.
Generously brush potatoes with melted butter. If you use all of the butter, melt the other stick and continue brushing until all 24 skins have been coated.
Return pan to oven, and bake for 15-20 minutes.
Remove from oven, turn potato skins over, and fill with cheese & bacon.
Return to oven, and bake until cheese is melted & bubbly.
Remove from oven and garnish with green onions and/or Greek yogurt/sour cream.