Prick each potato 4 times with a fork, then place them on the outer edge of the microwave turntable. Microwave on high for 8 minutes, then turn the potatoes and microwave on high for another 8 minutes.

Use a sharp knife to cut the potatoes in half. Use a spoon to scoop out the potato, leaving a thin skin about 1/2cm/ 1/6" thick.

Preheat oven to 180C/350F.

Spread bacon on a tray and bake for 8 minutes, or until LIGHT golden and the fat has melted.

Remove bacon onto a paper towel lined plate using a slotting spoon. RESERVE bacon fat on tray.

Place potato skins upside down on the tray. Use a brush to brush the bacon fat on the tray onto the potato skin. Sprinkle with salt and pepper.

Bake for 15 to 20 minutes, or until the skin is quite crispy.

Remove baking tray from the oven and turn the potato skins over.

Sprinkle with salt and pepper. Fill the potato skins with 2/3 of the bacon, then top with cheese.

Top with remaining bacon.

Bake for 10 minutes or until cheese is melted.

Serve with sour cream, sprinkled with scallions.