approx. 18 pieces
1 1/2 pounds baby potatoes
1 Tbs olive oil
4 - 5 slices bacon, cooked until crisp, drained and crumbled
1/3 cup grated cheddar cheese
3 Tbs chopped green onion (green part only)
1/4 cup sour cream (plus more for optional finishing garnish)
Preheat the oven to 400 degrees and then place the potatoes into a mixing bowl, toss them with olive oil to coat and then place those onto a baking tray and into the preheated oven.
They'll take around 30 - 40 minutes to bake and, while that's happening, crisp up 4 - 5 slices of bacon and also grate about 1/3 cup cheddar cheese and finely chop a couple of green onions.
Check the potatoes for doneness by using a toothpick....they should be soft all the way through.
Let the potatoes cool down enough to handle and then use a sharp knife to cut the very top part off of each potato, discarding that top part.
Then use a small spoon to scoop out the insides adding the inside to a mixing bowl as you go.
Once all of the potato is in the mixing bowl, use a 1/2 cup measure to remove a scant 1/2 cup of it and then add 1/4 cup sour cream, add the crumbled bacon, the 1/3 cup grated cheddar cheese and the 2-3 Tbs chopped green onions and mash that together.
Then use the spoon to put that mixture back into the potato shells, mounding them up a little bit as you go.
Place the tray back into the 400 degree oven for another 10 - 15 minutes.
Serve with an optional dollop of sour cream and a splash of hot sauce.
Stuff the potatoes ahead of time, keep tightly sealed in fridge and then bake until hot all the way through just before serving.