6 medium russet potatoes, scrubbed clean
vegetable oil for baking pan
canola oil for potatoes
1/2 lb. bacon
1/2 cup sour cream
salt and pepper
4-oz cheddar cheese, grated
Position rack in center of oven and heat to 400 degrees. (I used my toaster oven). Pierce each potato several times; place on rack and bake until tender, about 45 minutes. Let stand until cool enough to handle, about 20 minutes.
While potatoes are baking, cook bacon until crisp. Drain, cool and crumble.
Cut cooled potatoes in half, lengthwise. Scoop out insides, leaving 1/4 -inch thick shell, reserving insides of potato for another day.
Lightly brush both outside and inside of the potatoes with canola oil. Place on a heavy baking sheet that has been lightly coated with vegetable oil.
Position oven rack in top third of oven and heat to 425 degrees. Lightly brush potato skins inside and out with canola oil. Season with salt and pepper. Transfer to heavy baking sheet. Bake 12-15 minutes; turn over and bake 12 minutes more.
Sprinkle hot skins with shredded cheese and top with a dollop of sour cream; sprinkle with bacon and garnish with chives.