Bold sharp cheddar brings the bold flavor to these potato skins. Top with crispy bacon and creamy sour cream.
Clean and pierce potatoes with a fork, then bake directly on center rack of 400 degree oven for about 45 minutes. Let cool.
Slice each baked potato in half lengthwise, then scoop out potato leaving about 1/4 inch of flesh.
Brush with melted butter and sprinkle with salt & pepper.
Place potatoes face down on a baking sheet and broil for 2-3 minutes or until edges get crispy, then remove from oven.
Fill each potato with shredded Old Croc & chopped bacon, then return to broiler until cheese has browned (about 5 minutes.)
Optional: top with sour cream, salsa, chives.