My Carolina Kitchen's version
If you wish to kick it up a notch, as Emeril would say, you can add slivers of smoked salmon as a garnish as above. Serves 2, easily doubled or tripled.
2 large potatoes, washed & scrubbed, I used Rooster potatoes
2 strips bacon, more if you like
1/2 cup chopped green onions, green tops included
1/2 cup sour cream (we use low-fat), or more as needed for moisture
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese, about 5 – 6 tablespoons
A couple of pats of butter, optional (I did not use butter)
Hungarian paprika for garnish
Slivers of smoked salmon for garnish, optional
Preheat the oven to 400 degrees F. With a small sharp knife, cut a few punctures in the top of each potato and bake for 1 hour or until done. Don't wrap the potatoes in foil or the skins will get too moist.
Cook bacon until crisp. Remove bacon to a plate lined with paper towels to drain and when cool enough, crumble. Drain off bacon fat from the skillet except for about 1 tablespoon, or more if you like the bacon flavor. Add chopped green onions and sauté slowly until they soften. Set aside with the bacon.
When the potatoes are done, cut them in half lengthwise and turn the oven temperature down to 350 degrees F. Scoop out the insides of the potatoes and place in a large mixing bowl. Salt and pepper the potatoes generously and mash with a potato masher. Add the green onions with the bacon drippings, the crumbled bacon and sour cream to bind. Mix well with a spoon. Add freshly grated Parmesan cheese, stir to incorporate. Taste for seasonings and adjust as necessary. Add more sour cream if mixture is too stiff. Stuff mixture into potato skins and sprinkle with Hungarian paprika. Bake 15 to 20 minutes at 350 F or until heated through. Garnish with smoked salmon slivers if desired.