Preheat oven to 425°F (218°C)

Wash the potato well and place on a baking sheet.

Place into the oven and bake for 1 hour. Test for doneness by gently squeezing the potatoes.

Remove the baked potatoes from the oven and allow to cool for 1 hour.

Cut up the bacon slices and cook in a skillet until crispy. Remove the cooked bacon pieces from the skillet, draining of bacon fat, and place in a ramekin until ready to use.

Preheat oven to 350°F (176°C)

Cut the baked potatoes in half and remove the pulp leaving 1/4" boarder. I use a spoon for this and store the removed potato pulp for another use.

Next, line a baking sheet with foil.

Next, brush each potato skin, flesh and skin side with vegetable oil.

Place flesh side down on the baking sheet. Bake the potato skins for 25 minutes.

Remove the potato skins from the oven and turn over then season with salt and pepper.

Fill the potato skins with grated cheddar and cooked bacon pieces then return to the oven for about 10 minutes or until the cheese is melted.

Remove the potato skins and top as desired, with a dollop of sour cream and fresh chives or other toppings of your choice.