Preheat oven to 425 degrees

Scrub the potatoes clean and prick each 3 times with a fork

In a small bowl combine olive oil, 1 tsp salt, and pepper. Rub 1/2 of mixture all over potatoes.

Bake potatoes for 1 hour or until fork tender.

While potatoes are baking cook bacon slices if you are not using precooked bacon bits. Crumble.

Grate cheese. Mince onions or chives or use both.

Once potatoes are tender remove from oven, cut each in half, scoop out most of the potato and put in a bowl; leaving about 1/4 inch of potato in skin.

Mash potatoes, 1/4 cup butter, 1/2 cup sour cream together.

Combine in 3/4 cup grated cheese and 1 tsp salt.

Slater olive oil mixture all over the inside and outside of the potato skin.

Set on cooking tray skin side up to roast for 10 more minutes, turn over and roast for 10 more minutes.

Load each potato skin with 1 to 2 large spoonfuls of mashed potatoes but don't fill the skin completely. Make an indentation in the potato to add more toppings later.

Top with the remaining shredded cheese and roast potatoes for 5 more minutes in oven to melt cheese.

Serve topped with bacon bits, green onions, chives, more cheese or sour cream.