Ingredients

4          russet potatoes, cleaned well

2          tablespoons unsalted melted butter, kept warm

            sea or kosher salt, to taste

            freshly ground black pepper, to taste

1          cup shredded Cheddar

4          slices bacon, cooked and crumbled

            sour cream, to taste

2          tablespoons chopped chives

Instructions

1.   Preheat the Compact Toaster Oven Broiler set to Bake at 350°F with the rack in position A for 5 minutes.

2.   Prick the potatoes with the tines of a fork on all sides. Place the potatoes directly on the rack and bake until potatoes are fork-tender, about 60 minutes.

3.   Remove potatoes and let rest until cool enough to handle.
Increase temperature to 425°F.

4.   Halve potatoes lengthwise and scoop out flesh, leaving a ¼-inch shell.

5.   Brush both sides of the potato halves with the melted butter and season with salt and pepper. Arrange the halves on the foil-lined baking pan.

6.   Evenly distribute the cheese on top of each half, and then top with the bacon.

7.   Bake skins for 5 minutes or until cheese is melted.

8.   Remove and with a sharp knife halve each skin to make a total of 16 wedges. Top with the sour cream and chopped chives. Serve immediately.

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