Potato skins with cheese

Ingredients:

• 1.5 kg red potatoes (about 12 medium tubers)
• 2 tbsp. l. olive oil
• 8 slices of bacon
• 2 tbsp salted butter, melted
• 2.5 cups (about 280 g) grated sharp cheddar
• 0.5 cup sour cream
• 0.5 cup finely chopped green onions

Preparation:

1. Preheat the oven to 200°C. Wash the potatoes and pierce them with a fork. Rub them with olive oil and place them on a baking sheet. Bake until tender, 45 minutes to 1 hour. Remove the potatoes from the oven and cut them in half lengthwise. Set them aside to cool for about 15 minutes. Meanwhile, turn the oven to broil.
2. While the oven is preheating, use kitchen shears to cut the bacon into small pieces. Fry in a medium skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper towel-lined plate to drain any excess fat and set aside.
3. When the potatoes are cool enough to handle, scoop out the flesh and set aside for another use. Brush the insides of the potato skins with melted butter and sprinkle with salt and black pepper. Place on a baking sheet and broil until just beginning to brown, 2-3 minutes. Flip the skins over and broil for another 2-3 minutes.
4. Remove the baking sheet from the oven and fill each potato shell with cheese and bacon. Return to the broiler and broil until the cheese is melted, 3-5 minutes. Then transfer to a platter and top each serving with a dollop of sour cream and a sprinkle of green onions.