2 large baker potatoes
2 strips bacon
¼ cup cream
2 tbs butter
3 stalks green onion
¼ cup grated extra-old cheddar
kosher salt/fresh ground pepper
Wash and scrub potatoes; pat dry. Rub skins with canola oil and salt and pepper. Pierce eat potato several times with the tip of a sharp knife. Place in a 400F toaster oven and bake for about 70 minutes, until thoroughly hot and tender to the tip of a knife.
Remove potatoes and place bacon in the toaster oven to cook. Slice off the top third (lengthwise) of potatoes. Scoop out insides, leaving enough to support the skins so they can be refilled. Place in a medium bowl.
In the microwave, heat cream together with butter and chives, until butter is melted. Add to potatoes and lightly mash with a potato masher or fork. Thinly slice cooked bacon and add to potatoes. Season to taste with salt and pepper.
Scoop potato mixture into a large piping bag (does not need to be fitted with a tip, but a star tip is a good choice) and pipe back into potato skins. Sprinkle with cheddar. Lower heat to 350F. Place potatoes back in oven to continue baking for another 15 minutes or so, until cheese is melted and potatoes are thoroughly hot.