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1
First make the Creamy Onion Topping: Stir Greek yogurt, sliced onions and Kosher salt together in a bowl.
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2
Cover with plastic wrap and refrigerate until serving time.
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3
Making it an hour ahead of time allows the flavors to blend nicely.
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4
Preheat oven to 400 degrees F.
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5
Cut each baked potato into quarters, taking care to keep the skin as intact as possible.
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6
Use a regular soup spoon to carefully scrape most of the insides out of each potato quarter into a large bowl, leaving behind a shell of about 1/4 to 1/2 of an inch.
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7
When you have eviscerated all your potatoes, divide your potato shells between two rimmed baking sheets.
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8
Use the potato guts to make baked potato soup or tightly wrap with plastic wrap, refrigerate and make soup within the next three days.
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9
Drizzle the extra virgin olive oil evenly over the potato shells using about two tablespoons per baking sheet.
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10
Sprinkle salt and pepper over the potato shells to taste.
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11
Remember that potatoes love salt, so dont skimp here.
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12
Place sheet in the top third of your preheated oven.
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13
Set timer for 10 minutes.
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14
While the potato shells are toasting, turn your attention to the bacon.
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15
Slice the bacon into 1/2-inch thick strips and slide into a large skillet over medium heat.
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16
Cook until the bacon just begins to turn crisp.
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17
Transfer to a paper-towel-lined plate to drain.
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18
Move the drained bacon to a cutting board and coarsely chop.
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19
Remove potato shells from the oven and generously cover with the grated cheese, using about 1 to 1-1/2 cups per baking sheet.
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20
Scatter the bacon pieces evenly over both sheets and return to the oven.
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21
Bake for 6-8 more minutes or until the cheese is melted.
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22
If you like your cheese a little on the more toasty sideand I doallow to cook for an additional 2 minutes or just until the cheese is beginning to brown on top but is still gooey underneath.
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23
Move baked potato skins to a platter.
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24
If desired, garnish with sliced green onions and serve with a bowl filled with the Creamy Onion Topping.
