Now, let’s roll up our sleeves and get cooking!

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). Getting that warm, crispy magic happening right from the start is essential!
2. Prep the Potatoes: Wash the russet potatoes thoroughly. Then, poke a few holes in each potato using a fork. This helps them steam and cook perfectly. Now, sprinkle them with a little salt and place them directly on the oven rack. Bake for about 45-60 minutes or until they are tender when pierced with a fork.
3. Cook the Ground Beef: In a skillet over medium heat, cook your ground beef until it’s browned. Feel free to season it as you like—maybe some garlic powder and a pinch of paprika will sweeten the pot!
4. Make the Filling: In a large bowl, combine the cooked ground beef, crumbled bacon, BBQ sauce, and half of the shredded cheese. Stir it all together until everything is well mixed. Trust me; your taste buds will thank you!
5. Prepare the Potatoes: Once your potatoes are cooked, let them cool for a few minutes. Carefully slice the tops off and scoop out some of the flesh (don’t go too deep, or you might have a volcano eruption on your hands!). Keep the insides in a bowl to mix with the filling if you’d like—a little extra potato never hurt!
6. Fill the Potatoes: Spoon the BBQ beef and bacon mixture into the hollowed-out potatoes. Pack them generously—let’s be honest, we want to make these babies HUGE!
7. Top Them Off: Sprinkle the rest of the cheddar cheese over each filled potato, and pop them back into the oven for about 10-15 minutes, or until the cheese is bubbly and golden. You could also heat a little more BBQ sauce in the microwave for drizzling over the top before serving.
8. Serve and Enjoy: Once out of the oven, dollop sour cream on top and don’t forget those chopped green onions for a pop of color and flavor