Wash the potatoes.
4 medium sized potatoes
Prick the potatoes with a fork several times. Rub olive oil over the potato and sprinkle with salt and pepper.
Olive oil for rubbing potatoes before baking, Salt and pepper for sprinkling on potatoes before baking
Bake the potatoes in either the oven or microwave. If using the oven, preheat the oven to 425°. Cook 45 - 60 minutes in the oven. If using the microwave, cook on full power for five minutes. Flip them over and cook another five minutes.
Let the potatoes cool slightly.
Adjust or preheat the oven temperature to 475° to cook the potato skins.
Combine the 3 tablespoons olive oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl.
3 tablespoons olive oil, 2 tablespoons grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon paprika, ⅛ teaspoon pepper
Cover baking sheet with parchment paper or foil.
Cut each potato in half lengthwise and scoop out the middles leaving about ¼” edge. Place the scooped out potato into a bowl and set aside.
Spread about one teaspoon of the seasoned mixture over each side of the potato, starting with the inside of the potato first. Place the potatoes, skin side up, onto baking sheet.
Bake for eight minutes. Turn them over and bake another eight minutes.
Add the cheese (and bacon if using) to each potato, filling them right to the edges. Bake two more minutes.
2 cups shredded taco, shredded
Garnish with fresh chives, if desired. Serve with sour cream (optional).
chives to garnish, optional, Sour cream, optional