6 large baking potatoes, (about 4 lb/2 kg)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) Cheddar cheese, Swiss or Asiago cheese
8 slices slices bacon, cooked and crumbled
4 plum tomatoes, chopped
3 green onions, chopped
1/2 cup (125 mL) chopped oil packed sun dried tomatoes
1/2 cup (125 mL) pesto or chopped pitted olives
1/2 cup (125 mL) light sour cream
Scrub potatoes; prick several times with fork. Bake in 450°F (230°C) oven until tender, about 1 hour. Let stand until cool enough to handle. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 2 days.)
Cut lengthwise in half; scoop out flesh, leaving 1/2-inch (1 cm) thick walls (reserve flesh for another use, such as soup or mashed potatoes). Cut each half lengthwise in half. Arrange, cut side up, on rimmed baking sheet; sprinkle with salt and pepper, then cheese. Bake in 450°F (230°C) oven until cheese is melted, about 10 minutes.
Place bacon, plum tomatoes, onions, sun-dried tomatoes, pesto and sour cream in separate small bowls for guests to sprinkle onto potato skins.