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1
Make the potatoes:
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Preheat the oven to 400F.
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3
Place the potatoes on a sheet pan and roast dry until easily pierced with a fork, about 30 minutes.
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4
Let cool slightly until easy to handle.
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5
Cut each potato in half.
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6
Trim a slice from the bottom of each half so the halves can stand up on their own.
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7
Chop the scraps and place in a medium bowl.
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8
Working over the same medium bowl, use a 12 teaspoon to scoop out most of the inside of each potato half and place the insides in the bowl of scraps.
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9
Place the shells, cup side up, back on the sheet pan.
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10
Finely chop the bacon and add it to the bowl of potato scraps.
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Mix in the cheese, butter, and sour cream until combined.
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12
HOLD IT?
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13
You can keep the hulled potato shells and potato mixture, covered and refrigerated, for up to 6 hours.
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14
Preheat the oven to 400F.
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15
Place the potato mixture in a pastry bag with a large tip or zip-top bag with the corner cut off, and fill each potato shell on the sheet pan, like a little deviled egg.
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Bake until golden, 15 to 20 minutes.
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If desired, top with more cheese, and bake 5 minutes more, until melted.
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18
If you like, stick a potato chip in each one and top with chives.
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PLATE IT!
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20
Plate these guys on a long serving vessel.
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21
If you are really crazy, make them the centerpiece in the rauchbier soup and pour the soup around.
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22
BREAK IT: A touch of balsamic vinegar will add a fruity and zippy note.
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23
It may seem weird on paper, but salt and vinegar chips are the best chips.
