Directions

• Preheat oven to 400º. Line a baking sheet with foil.
• Scrub and rinse potatoes to remove dirt and debris. Dry with paper towels.
• Pierce both sides of each potato twice with a fork. Align potatoes on wire rack set on prepared baking sheet.
• Brush both sides of potatoes with 1 tablespoon olive oil.
• Bake in preheated oven until just tender, about 45-55 minutes.
• Let potatoes cool about 15-20 minutes until you can handle them.
• Move oven rack up one level from center, and increase oven to 450º. Scoop flesh from potatoes, while leaving about 1/4-1/3″ rim of potato flesh intact on all sides.
• Return potatoes to oven.
• Bake upside down for 12 minutes. Flip to opposite side, brush with more oil, and bake another 8-13 minutes until browned and fairly crisp.
• Meanwhile, stir together sour cream, 3 tablespoons parsley, garlic and season with a little salt and pepper to taste.
• Sprinkle potato skins evenly with cheese and red pepper flakes, then bake 4-5 minutes until cheese is melted and skins are crisp.
• Sprinkle potatoes with bacon, onions, peppers and a dollop of sour cream mixture. Garnish with more parsley and red pepper flakes, and serve immediately.