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1
Preheat oven to 375F (190C)
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2
Using a fork, prick each potato a few times, then rub with 1 tbsp (15 mL) oil and a little salt.
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3
Place potatoes directly on oven rack.
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4
In a small baking dish.
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5
combine onion, garlic and remaining oil and toss to coat.
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6
Place in the oven along with the potatoes and roast for 30 to 40 minutes or until onion is slightly charred.
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7
Remove onion and garlic from oven and set aside until cool enough to handle.
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8
Continue to bake potatoes for a total of 1 1/2 to 2 hours or until cooked through and skin is super-crisp.
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9
Transfer to a cutting board and set aside until cool enough to handle.
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10
Finely chop roasted onions and garlic and transfer to a bowl.
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11
Stir in bacon, Cheddar, Taleggio, butter, sour cream, chives and chili powder until thoroughly combined.
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12
Set aside.
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13
Preheat broiler to high.
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14
Slit each potato open lengthwise (dont cut through the bottom skin).
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15
Using a fork, rough up the flesh a bit.
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16
Transfer potato, cut side up, to baking sheet and top with a quarter of the onion mixture.
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17
Repeat until all potatoes have been topped.
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18
Broil for 1 to 2 minutes or until potatoes are heated through and cheese is slightly melted.
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19
Serve immediately.
