1scallion/shallot stem, finely sliced (green party only)
Prepare Potato Skins
Prick each potato 4 times with a fork, then place them on the outer edge of the microwave turntable. Microwave on high for 8 minutes, then turn the potatoes and microwave on high for another 8 minutes.
Use a sharp knife to cut the potatoes in half. Use a spoon to scoop out the potato, leaving a thin skin about 1/2cm/ 1/6" thick.
Preheat oven to 180C/350F.
Spread bacon on a tray and bake for 8 minutes, or until LIGHT golden and the fat has melted.
Remove bacon onto a paper towel lined plate using a slotting spoon. RESERVE bacon fat on tray.
Crisp Potato Skins
Place potato skins upside down on the tray. Use a brush to brush the bacon fat on the tray onto the potato skin. Sprinkle with salt and pepper.
Bake for 15 to 20 minutes, or until the skin is quite crispy.
Fill Potato Skins
Remove baking tray from the oven and turn the potato skins over.
Sprinkle with salt and pepper. Fill the potato skins with 2/3 of the bacon, then top with cheese.
Top with remaining bacon.
Bake for 10 minutes or until cheese is melted.
Serve with sour cream, sprinkled with scallions.
1. I live in Sydney, Australia, and use the dirt brushed potatoes available at all grocery stores and supermarkets. In the US, russet are the best to use.I use potatoes that are about the size of 2 golf balls (side by side) but you can really make these with any size potatoes you want. The only difference is the cook time in the microwave and ensuring you have enough to fill them!2. If you choose to use lean bacon rather than fatty bacon, you won't have enough bacon fat to brush the potatoes to make them crispy. So you will need to use melted butter to compensate.