1-First: prick the 16 baby potatoes and microwave them for 8 minutes to soften them quickly.

2-Once done, halve them lengthwise and scoop out the insides, leaving a ¼ inch layer to maintain the structure.

3-In a bowl, mix the scooped potato with ½ cup shredded cheddar cheese, ¼ cup sour cream or plain Greek yogurt, 2 tablespoons chopped chives or scallions, 1 tablespoon melted butter, 1 teaspoon salt, and ½ teaspoon pepper until smooth and well combined.

4-Next, brush the potato skins with 2 tablespoons of olive oil, add a sprinkle of salt, and bake them at 450°F (232°C) for 10 minutes until they turn crispy.

5-Spoon the cheese mixture back into the skins and broil until the cheese melts and bubbles.

6-Finish by topping with the 2 strips of cooked and crumbled bacon and garnishing with parsley or herbs for a fresh touch.