Ingredients

• 5 large russet potatoes
• 1/4 cup olive oil
• 1/4 cup sea salt
• 1/4 cup sour cream
• 1/4 cup butter, melted
• 1/4 cup sharp cheddar cheese, finely shredded
• 1/4 cup bacon, crisped and crumbled
• 1 tablespoon parmesan cheese, coarsely grated
• 1 tablespoon romano cheese, coarsely grated
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon ketchup
• 1 teaspoon italian seasoning
• 1 teaspoon paprika
• 1 teaspoon pepper
• 1 teaspoon vinegar

Instructions

1. Preheat oven to 350°F, and line baking sheet with foil.

2. Brush the potatoes with olive oil, and sprinkle with a light covering of sea salt. Arrange the potatoes on the baking sheet; bake for one hour.

3. Carefully cut a "lid" in the top each potato (lengthwise) and scoop the flesh into a large mixing bowl. Set the jackets aside.

4. Add butter and sour cream to the mixing bowl and beat until smooth. Slowly beat in vinegar and ketchup, keeping a smooth consistency. Add remaining ingredients, and beat until well-blended.

5. Fill the jackets with the potato mixture, and close the lids.

6. Bake 15-20 minutes, until skin is crispy.