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1
Preheat the oven to 400 degrees.
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2
Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour.
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3
Transfer the potatoes to a wire rack and let cool for 10 minutes.
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4
While the potatoes are cooking, assemble the toppings.
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5
Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl.
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6
Reserve the bacon fat.
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7
Grate the cheese into a small bowl; you should have about 2 cups.
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8
Trim and thinly slice the scallions.
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9
(Feeling frisky?
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10
Caramelize some onions.
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11
Shred some ham or grate some Gruyere.)
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12
Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges.
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13
Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh.
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14
(Save the scooped potatoes for another use, like potato pancakes or soup.)
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15
Set the oven to broil.
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16
Return the wedges to the foil-lined baking sheet.
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17
Paint a bit of bacon fat on each, then top with cheese and bacon.
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18
Place under the broiler until the cheese is bubbling.
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19
Place the skins on a serving plate.
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20
Season with salt and pepper.
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21
Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate.
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22
Serve with hot sauce.
