4 medium russet potatoes (from a family root cellar)
1 tbs butter
2-3 sliced bacon (from a pig I used to know), cooked, crumbled
2 tbs sour cream (from D Dutchmen Dairy)
1/2 cup shredded extra-aged white cheddar (from Armstrong Cheese)
2 stalks green onion, finely sliced, green parts only (from my windowsill) kosher salt (don't start with me on this one)/fresh ground pepper (ditto)
olive oil (just look the other way)
Scrub potatoes and rub with olive oil. Season with salt and pepper, pierce with a sharp knife and bake at 350F for about 2 hours, until very soft. Cut in half lengthwise and scoop out about 2/3 of the contents into a bowl. Season and fold together with filling ingredients, but only 1/2 of the cheddar. Scoop back into skins, top with cheese, and bake until cheese is melted and bubbling.