2 large Russet potatoes, cleaned and pricked with a fork
Drizzle of olive oil
2 slices bacon chopped into 1/2 inch pieces
2 scallions, chopped
1/4 c. sour cream
1 c. shredded cheddar cheese
Salt and coarse black pepper

Rub potatoes with a drizzle of oil.

Place potatoes on a microwave safe plate and microwave on high for 12 minutes, rotating once. While potatoes cook, add chopped bacon to hot skillet and brown until bits are crisp. Add scallions and cook together with bacon one minute more. Drain bacon and scallions on paper towel. Allow potatoes to cool enough to be handled. Preheat broiler to high. Cut potatoes in half and scoop out flesh in a small bowl. Smash potato flesh together with sour cream until combined using potato masher. Stir in cheddar cheese, bacon and scallion. Season with salt and pepper. Scoop filling back into jackets of potatoes and place on a cookie sheet. Place potatoes in oven under broiler 6 inches from heat for 5 minutes.