Easy and good!
2 large Russet potatoes, cleaned and pricked with a fork several times each
Drizzle of olive oil
2 slices bacon, chopped in 1/2 inch pieces
2 scallions, chopped
1/4 c sour cream
1 c shredded cheddar
salt and pepper
Preheat small nonstick pan over med-high heat. Rub potatoes with a drizzle of oil. Place potatoes on a microwave safe plate and microwave on high for 12 min. rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook scallions together with bacon 1 min. more. Transfer to paper towel lined plate. Allow potatoes to cool enough to be handled; 5min. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. Smash potato flesh together with sour cream until combined using a potato masher. Stir in chees, bacon, and scallions. Season with salt and pepper to taste. Scoop filling back into potato skins and place on a cookie sheet. Brown under broiler for about 5 min.
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