INGREDIENTS  

• 3 large russett potatoes
• 2 tbsp olive oil
• Kosher salt
• freshly cracked pepper
• 3 strips cooked bacon, crumbled
• 1 cup cheddar cheese, shredded
• ½ cup mozzarella cheese, shredded
• 1-2 tbsp chives or scallions, chopped
• ½ cup sour cream or Ranch dressing

INSTRUCTIONS 

• Wash and dry potatoes. Pierce each one with the tines of a fork several times.
• Bake in a 375° oven for 60 minutes.
• Remove from oven and allow potatoes to cool enough to handle.
• Cut each potato in half.
• Using a spoon, scoop out the flesh, leaving about a ¼ inch with the skin.
• Brush the inside of each potato half with olive oil.
• Season with salt and pepper.
• Flip over shells and brush skin with olive oil.
• Season with salt.
• Bake in the oven for 10 minutes.
• Flip shells over and bake for another 10 minutes.
• Remove from oven and fill each shell with crumbled bacon and a generous mound of shredded cheeses.
• Return to the oven and bake for 15-20 minutes or until cheese is melted and bubbly.
• Serve topped with a dollop of sour cream and garnish with freshly chopped scallions or chives.