Preheat your oven to 475 degrees.

Scrub your potatoes until clean and allow to dry somewhat. Prick the surface of the potatoes with a fork several times all around. Place on a plate in the microwave and cook on high for about 10-12 minutes or until completely cooked all the way through.

Allow the potatoes to cool until you can handle them.

Line a baking sheet with foil.

Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh of the potato. (save for homemade mashed potatoes!) Be sure and leave some potato lining the shell of the potato skin.

Set the potato skins onto the baking sheet. Spray them all over (inside and the outside) with nonstick cooking spray. Season them (inside and outside) with salt and pepper, or other seasoning. Bake the potato skins for about 10 minutes until they are golden brown and beginning to get crisp.

Remove from oven. Fill the skins with cheese (divide among the skins). Sprinkle the bacon over the top. Place the pan back into the oven for approximately 8 minutes or until the cheese is bubbly. (watch this so the cheese doesn’t burn).

Serve with a nice dollop of sour cream or plain greek yogurt on the top and sprinkled with chives.