1-Prick each of the 16 baby potatoes several times with a fork and arrange them in a single layer on a microwave-safe plate lined with paper towels.

2-Microwave on high for 4 minutes, then turn the potatoes over and microwave for another 4 minutes on high. This step softens them quickly, reducing overall cooking time.

3-Using oven mitts, halve each potato lengthwise and scoop out the middle into a medium bowl, leaving about ¼ inch of potato on the skins.

4-Place potato halves cut side down on a baking sheet with skin side up. Brush with 2 tablespoons of olive oil and season generously with salt. Bake for 10 minutes or until skins are crispy, then switch the oven to broil.

5-In the bowl with the scooped potato, add ½ cup shredded cheddar cheese, ¼ cup sour cream or plain Greek yogurt, 2 tablespoons chopped chives or scallions, 1 tablespoon melted butter, 1 teaspoon salt, and ½ teaspoon pepper. Mix well to create a creamy filling.

6-Fill the crisped potato skins with the mixture, return them to the oven, and broil until the cheese melts and bubbles. Remove from the oven, top with crumbled bacon from the 2 strips, and garnish with parsley if desired. Serve warm for the best flavor.