4 Idaho potatoes
1 tablespoon extra-virgin olive oil (EVOO), plus additional
Salt and freshly ground black pepper
6 strips turkey bacon
1/2 cup reduced-fat sour cream
Chicken stock, warm, as needed
2 scallions, thinly sliced, plus more for garnish if you like
1 cup shredded cheddar cheese, divided
Preheat oven to 425ºF.
Scrub the potatoes of any excess dirt and prick them each several times with a fork. Place them on a baking sheet, drizzle with EVOO and season with salt and freshly ground black pepper, tossing lightly to coat.
Bake in the oven until tender, about 45-60 minutes depending on the size of the potato. Remove the baked potatoes from the oven and let cool enough to handle.
While the potatoes are cooling, place a medium-size skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Cook the turkey bacon until crispy golden brown and cooked through, about 3 minutes per side. Transfer the cooked bacon to a paper towel-lined plate to drain off any excess grease and cool. Chop up the cooled bacon and reserve in a medium-size mixing bowl.
Once the potatoes are cool enough to handle, cut each one in half lengthwise and scoop the insides out into the same mixing bowl as the bacon, leaving a thin layer of flesh still intact. Be sure not to pierce the skin of the potato.
Add the reduced-fat sour cream, scallions and about 1/2 cup of cheddar to the bowl and mash everything up (add a little bit of the chicken stock to the mash if it’s too dry). Season the filling with salt and freshly ground black pepper and scoop the filling back into the hollowed out potato shells, dividing it evenly between all eight.
Place the potato skins back onto a baking sheet and sprinkle the remaining cheese over each of them. Place them back into the oven to melt the cheese, 1-2 minutes. Sprinkle some more scallions over each one, if you like, and serve them up with your favorite salad alongside.