Baked Potato Halves with Bacon, Cheese, and Sour Cream

This is one of the best dishes!

Thoroughly wash the potatoes and scrub them if necessary. Place them in a large pot and cover with enough cold water to fully submerge them. Boil them in their skins for 25 to 30 minutes until tender. Check if the potatoes are cooked by inserting a sharp, narrow knife.
Drain the cooked potatoes well, let them cool slightly, and cut them in half lengthwise. Scoop out the flesh from the potato halves, leaving about half a centimeter thick wall. Mash the scooped-out potato in a bowl. Mix the mashed potato with two or three tablespoons of sour cream and two-thirds of the grated cheese. Season the mixture with pepper and salt to taste. Fill the hollowed-out potato halves with the mixture.
Preheat the oven to 220 degrees Celsius. Cut the bacon slices into smaller pieces. Arrange the stuffed potato halves on a baking dish and top with the bacon pieces and the remaining grated cheese. Place the baking dish in the preheated oven for about 15 minutes until the cheese and bacon are crispy and golden.
Clean, wash, and finely chop the green part of the spring onion. Remove the baked potato halves from the oven, serve them on a large plate or platter, garnish with sour cream and spring onion, and serve.