Ingredients:

  • 2.5 lbs Russet Potatoes (approx. 6 to 8 medium potatoes)
  • 2 tbsp Avocado Oil
  • 1 tsp Diamond Crystal Flaky Sea Salt
  • 6 oz Sharp Irish Cheddar (e.g., Kerrygold), shredded
  • 6 strips Thick-cut Bacon, rendered and crumbled
  • 1/4 cup Sour Cream
  • 2 tbsp Fresh Chives, finely minced

Instructions:

  1. Scrub the potatoes and pierce them with a fork. Microwave on high for 10–12 minutes, turning halfway through, until tender but still firm enough to hold their shape.
  2. Preheat your oven to 450°F (230°C) and place a wire cooling rack inside a baking sheet. Slice the par-cooked potatoes in half lengthwise.
  3. Scoop out the flesh using a metal spoon, leaving a 1/4-inch shell. Reserve the potato flesh for another use.
  4. Brush both the interior and exterior of the potato skins liberally with oil and season with sea salt.
  5. Place the skins 'skin-side up' on the wire rack and roast for 10 minutes. Flip the skins and roast for an additional 5 minutes until the edges are deep mahogany brown and crispy.
  6. Fill each potato shell with shredded Irish Cheddar and bacon crumbles. Return to the oven for 2–3 minutes until the cheese is bubbling and molten.
  7. Garnish with a dollop of cold sour cream and fresh chives immediately before serving.