• 8 potatoes
• olive oil for brushing
• 1 cup of sour cream
• 4 cups shredded cheese
• ½ cup bacon bits
• salt and pepper, to taste
• optional: chives as topping

Poke holes in the potatoes with a fork.

Bake the potatoes at 400°F for 1 hour.

Cut the baked potatoes in half lengthwise.

With a spoon, scoop out some of the potato flesh into a large bowl, leaving about ¼ inch of potato inside the skin. Set aside the extra potato that was scooped out.

Brush the entire surface of each skin with olive oil. Bake at 400 for 10-15 minutes.

Stir together the remaining potatoes, sour cream, cheese, bacon bits, and salt and pepper.

Spoon into the skins and top with cheese.

Pop into the oven for 15-20 minutes.

Top with chives.