For delicious, fully loaded potato skins, select 10 baking potatoes, 8 ounces of cheese, 1 tablespoon Worcestershire sauce, 1 scallion and 10 strips of bacon. Also organize 1 cup sour cream, salt and pepper to taste.
Prick each of the potatoes several times with a fork, then bake for about 1 1/2 hours, or until skin is crispy. Separate the potato filling from the skins, reserving the skins on a waiting baking tray and the potato filling in a bowl. Let the potato filling sit until cooled. Add 7 ounces of shredded cheese, sharp cheddar or red Leicester preferred, and the sour cream to the potato filling. Also add Worcestershire, chopped scallion, salt and pepper.
Once the contents of the bowl are combined, spoon some onto each of the waiting skins. Sprinkle the remaining cheese over top. Bake skins in a 415 degrees Fahrenheit oven for approximately 30 minutes, or until golden brown. While the skins are baking, fry, grill or microwave bacon, and crumble into bits. When the potato skins are finished, sprinkle the fresh bacon bits on top, then transfer the skins to a serving platter. Serve the potato skins with additional chopped scallion and sour cream, if desired.