A classic favorite, what's not to like about this bacon, cheddar & spring onion stuffed spud?!? They are the perfect companion for a nicely grilled steak dinner or simply served with a green salad for lunch. They are great for dinner parties too, you can assemble them in advance & finish baking them while you mingle with your guests. 
Ingredients:
Ingredients: 4 medium Idaho Potatoes
8 slices of Bacon, cut into 1/2-1" pieces
1/2 cup Sharp White Cheddar Cheese, cut into cubes
1/2 cup Sharp Yellow Cheddar Cheese, cut into cubes, plus some shredded for topping
1/3 cup Sour Cream
4-5 tbsp Butter, at room temp
2 Spring Onions, chopped
Olive Oil
Salt & Pepper
Directions:
Preheat the oven to 375 degrees. Place potatoes (scrubbed clean & dried) on a sheet pan. Prick with a fork, drizzle with olive oil & season liberally with salt & pepper. Don't skip this step! It's important to season the skin too! 
Bake at 375 degrees for 45 min- 1hr, until fork tender. Set aside & cool until you are able to handle. Turn the oven temp down to 350 degrees. While the potatoes are cooking, slice the cheese into cube shape. You can shred it too, but I like that the cubes render cheesy little 'pockets' throughout the potatoes. 
Cook the bacon in a skillet over medium/ high heat until crispy. Drain on a paper towel.
Bake at 375 degrees for 45 min- 1hr, until fork tender. Set aside & cool until you are able to handle. Turn the oven temp down to 350 degrees. While the potatoes are cooking, slice the cheese into cube shape. You can shred it too, but I like that the cubes render cheesy little 'pockets' throughout the potatoes. 
Cook the bacon in a skillet over medium/ high heat until crispy. Drain on a paper towel. 
Chop the spring onion. I think these add the perfect amount of light onion flavor, without being over powering to the other ingredients.
When you are able to handle the potatoes, with a pairing knife, cut the top off.
Carefully scoop the potato 'guts' into a bowl without breaking the skins. Don't try to get all the white out, you'll need to leave enough to keep the skin in tact & hold shape. Pinch in a dab of butter in each potato shell.
Combine the potato 'guts' with the cheeses, butter, sour cream, & onion (reserving some of the onion for topping).
Fill the potato shells with a little of the filling, then layer in some of the bacon pieces reserving some for topping.
Add more filling on top of the bacon until the potato is overly stuffed. Trust me, cheese melted all down the sides of the seasoned skin is delicious! Top with the shredded cheese & reserved bacon. Save the onion for after they are fully cooked.
Bake at 350 for 20-30 minutes, until cheese is melted & potato is browned. Sprinkle the onion on top to serve.
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