When I was making these I was originally going for this recipe, but my bacon had gone bad in the fridge so I had to do without. They turned out really good even without the bacon. If you want, you can cook up 6 strips of bacon and mix it in with the potato insides.
4 Idaho Potatoes
Salt & Pepper
½ Cup Sour Cream
2 Green Onions
1 Cup shredded sharp cheddar cheese
Preheat oven to 350 degrees F. Wash potato and poke 10-15 holes in the potato with a fork. Rub with canola oil and sprinkle with Kosher salt. Place potato on a baking sheet and bake for 1 hour. Potato is done when the skin is crispy and the inside is soft.
Cut potatoes in half lengthwise, scoop out the insides and put them in a large bowl, leaving the flesh intact.
To the bowl with the potato insides, add sour cream, onions and ¾ cup of cheese. Mix together with a spoon until creamy and season with salt and pepper. Scoop this mixture into the potato skins and top with the remaining ¼ cup of cheese. Put back in oven and bake until the cheese is melted, about 2 minutes.