1 1/2 pounds baby potatoes
1 Tbs olive oil
4 - 5 slices bacon, cooked until crisp, drained and crumbled
1/3 cup grated cheddar cheese
3 Tbs chopped green onion
1/4 cup sour cream
Preheat the oven to 400 degrees. Place the potatoes into a mixing bowl, toss them with olive oil to coat and then place them onto a baking tray and into the preheated oven.
Bake them for 30 to 40 minutes. While that's happening, crisp 4 to 5 slices of bacon, grate 1/3 cup cheddar cheese and finely chop a couple of green onions.
Check the potatoes for doneness by using a toothpick. They should be soft all the way through.
Let the potatoes cool down enough to handle. Then use a sharp knife to cut the very top part off of each potato. Discard the top.
Use a small spoon to scoop out the insides, adding the insides to a mixing bowl as you go.
Once all of the potato is in the mixing bowl, use a 1/2 cup to remove 1/2 cup of the mixture, and then add 1/4 cup sour cream, crumbled bacon, 1/3 cup grated cheddar cheese and 2 to 3 Tbs chopped green onions. Mash that together.
Use the spoon to put that mixture back into the potato shells, mounding them up a little bit as you go.
Place the tray back into the 400 degree oven for another 10 to 15 minutes.
Serve with an optional dollop of sour cream and a splash of hot sauce.
Stuff the potatoes ahead of time. Keep them tightly sealed in the fridge and then bake until hot all the way through just before serving.