Step 1

Preheat the oven to 400 degrees. Rub the potatoes lightly with vegetable oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 30 minutes. Transfer the potatoes to a wire rack and let cool for 10 minutes.

Step 2

While the potatoes are cooking, assemble the toppings (directions below)

Step 3

When potatoes are cool enough to tough, cut in half and gently scoop out and gently scoop the flesh from the skin, leaving about ¼ inch or more of the flesh - we reserve the scooped potatoes for potato soup or crispy potato pancakes)

Step 4

Bake the hollowed skins another 15 minutes

Step 5

Remove from oven, and top each skin with cheese, about 2-4 tsp for each skin. Bake an additional 15 minutes and broil for another 5, or until cheese begins to bubble

Step 6

Remove from heat and transfer to a serving dish

Step 7

Season with salt and pepper, optional and serve with 1 tsp of sour cream dip, bacon bits, and chives ENJOY!

Step 8

In a bowl, mix all ingredients thoroughly. Cover and set aside in the refrigerator while you are preparing the TVP bacon bits on potato skins.

Step 9

Boil water and bouillon on high heat. Once water reaches a hard, rolling boil, remove from heat and add dry TVP with Worcestershire sauce, mixing to combine. You'll notice the TVP absorbs all the water and this is good because we want to rehydrate it. Set aside and let it rehydrate for 15-20 minutes.

Step 10

In a small pan on medium-low heat, add 3 TBS of vegetable oil. Once oil is hot enough, add rehydrated TVP and pan fry until it turns dark brown and crispy, resembling real bacon bits, about 15-20 minutes, stirring the mixture every 3-5 minutes or so.

Step 11

Once the TVP bacon bits reach a color and consistency of your liking, transfer to a paper towel lined plate and set aside.