-
1
Preheat the Oven to 400 degrees.
-
2
Wash the Potatoes, scrubbing well. Dry. Poke each Potato with a Paring Knife, about 3-4 holes per side.
-
3
Rub each Potato with about a tablespoon of Oil each. You can use any Oil that you like. Sprinkle each Potato liberally with Salt.
-
4
Place the Potatoes on a Rack and into the Oven. Place a sheet of Foil on the Rack below the Potatoes, to catch any drips.
-
5
Bake the Potatoes for about an hour, turning the Potatoes over halfway through.
-
6
Meanwhile, slice the Bacon into small pieces. Cook on medium heat in a Skillet until golden and crisp. Drain on a Paper Towel.
-
7
When the Potatoes are baked through, cut each Potato in half. Scoop out the center, leaving a small border around the edges of the Potato, just enough to give the Potato stability to stand up, without falling apart or folding on itself.
-
8
Heat the Milk to just about Boiling.
-
9
Mash up the Potatoes with the Milk, Sour Cream and Butter, using a Potato Masher or even a Fork. Season with Salt and Pepper.
-
10
Add half of the Bacon, half the Scallions and half of the Shredded Cheese and mix to combine.
-
11
Place 1/4 of the Potato mixture into each Potato half. Top with the rest of the Cheese.
-
12
Bake for about 15 minutes until the Cheese has melted.
-
13
Garnish with the remaining Scallions and Bacon.
