Stuffed Potatoes with Crispy Bacon and Melted Reblochon

Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and prick them several times with a fork. Rub them with olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.
Cook the Bacon:

While the potatoes are baking, cook the chopped bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.
Prepare the Filling:

Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out some of the flesh into a bowl, leaving a thin layer to maintain the potato skin.
Mash the scooped-out potato with sour cream, chives, crispy bacon, salt, and pepper until well combined.
Stuff the Potatoes:

Spoon the potato mixture back into the potato skins. Top each stuffed potato with slices of Reblochon cheese.
Melt the Cheese:

Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:

Remove from the oven and let cool for a few minutes. Garnish with extra chives and fresh herbs if desired. Serve warm and enjoy!
Serving and Storage Tips