3 Large Russet Potatoes, cooked until tender
2 cups of Extra Sharp Cheddar, shredded
5 Slices of Bacon
½ cup of Scallions, chopped
1 diced tomato
Salt and Pepper to taste
Bake potatoes in a 350 degree oven for about 2 hours or until tender and bake bacon for about 10 minutes, drain oil, cut them into little pieces and set aside. Once the cooked potatoes are cooled, cut them in half lengthwise and scoop out the flesh leaving about ¼ inch border around the edges and in the bottom. Cut each half in half again and lay them skin side down on the lined and oiled baking sheet, sprinkle some salt and pepper on top. Preheat oven to 450 degrees, roast the potatoes for about 25 minutes or until golden brown and crispy. Take them out of the oven. Sprinkle the cheese evenly over the top and scatter the bacon and scallions over the cheese along with diced tomatoes, return them to the oven and bake for another 10 minutes or until the cheese is melted.