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Preheat oven to 400F.
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Cover a baking sheet with aluminum foil and spray the foil with cooking spray.
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Wash potatoes then pat them dry with a paper towel. (remove any large eyes)
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Place potatoes in a medium bowl and add the olive oil. Mix well.
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Sprinkle potatoes with salt and pepper - mix well.
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Pour potatoes onto the foil-lined baking sheet and spread them out.
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Bake 30 minutes or until soft when pierced with a fork.
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While potatoes are cooking, and in medium saucepan, combine chives, sour cream, mascarpone, honey mustard & cheeses. Cook over low-medium heat stirring continuously until cheeses are melted and mixuture is well combined. Set aside until potatoes are cooked.
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Fry bacon until crispy (http://www.thecookierookie.com/perfect-bacon-crumbles/) then place on a paper towel until ready to use.
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When potatoes are soft, remove from the oven.
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Turn oven temperature down to 350F.
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Let potatoes cool 5 minutes, then cut them in-half.
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Place the halved potatoes (flesh side up) in a cast iron skillet or an oven-proof skillet that has been rubbed with oil.
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Pour cheese mixture over the halved potatoes, sprinkle with bacon and crumbled crispy onions.
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Bake 15-20 minutes or until cheese mixture is melted and golden brown.
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Enjoy!