6 Russet potatoes
3 tbsp. butter
1 tsp. garlic powder
1 c. shredded Cheddar cheese
1/2 c. crumbled fried bacon (8 slices)
Dairy sour cream
Chives

Bake potatoes and cool 10 minutes. Cut in half lengthwise; scoop insides, leaving 1/4 inch potato and skin. Melt butter with garlic powder. Brush skins with garlic butter. Sprinkle cheese over skins. Top with crumbled bacon. Arrange skins on baking sheet. Bake in preheated 425 degree oven until skins are crisp, about 15 minutes. Cut in half lengthwise. Serve immediately with sour cream and chives.

You could also experiment and top your potatoes with other things such as broccoli or cauliflower. Be creative.