Scrub & dry large baking (brown Idaho) potatoes. I baked 6 large ones. Bake them (I wrap them in foil & put them directly on the oven rack) at 400º until they're done... one hour or so, depending on how large they are.
While the potatoes are baking, fry 1/2# bacon (or more if you LOVE bacon!!) - drain on paper towels and cool. Break up the bacon in 1/2" pcs. or chop it with a sharp knife.
Have ready, grated co-jack cheese (as little or as much as you like), sour cream and snipped chives.
Remove potatoes from oven & cool completely once they're fully cooked..
Cut the potatoes in half. Scoop out the inside (leaving about 1/4" of potato/skin) and set it aside.
(At this point, you can either finish making/baking the skins or save them & refrigerate for later in the day or the next day.)
When ready to bake, heat the oven to 400º.
Melt a few Tblsp. butter, stir in 1/2 tsp. garlic powder - brush the potato skins with the butter and bake them for 20-25 minutes until they begin to get golden colored. Remove from oven.
Lay bacon over the potato skins. Top with shredded cheese. Return to the oven and bake another 15-20 minutes until cheese is melted / bubbly. Remove from oven and serve with sour cream & chives. Or salsa or whatever you love most on baked potatoes.
So - what did I do with the scooped out potatoes? I actually chilled them and fried them up (high heat!!! melt a T. of butter and anoter Tblsp or 2 of vegetable oil in a heavy pan) ... pre-cooked & chilled Idaho potatoes make THEEEEEE best hash browns!!!!! YUM!!!
