First things first, preheat your oven to 425°F (220°C). This temperature is crucial for achieving that beautifully baked skin.

While the oven heats, wash the potatoes thoroughly under cold water. Scrub them gently to remove any dirt. After washing, dry them using a clean kitchen towel. Use a fork to poke several holes in each potato. This allows steam to escape and helps prevent explosion in the oven.

Rub each potato with the neutral oil and sprinkle generously with salt. This step not only enhances flavor but also leads to a crispier skin.

Place the seasoned potatoes directly on the oven rack. Alternatively, you can use a baking sheet lined with foil, but directly on the rack allows for even heat circulation. Bake for 45-60 minutes, depending on the size of your potatoes. You want them soft all the way through.

While the potatoes are baking, heat a skillet over medium heat. Add the diced bacon and cook until crispy, stirring occasionally. This usually takes about 5-7 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to absorb excess grease.

In the same skillet, remove excess bacon grease, leaving about 1 tablespoon. Add in the chopped spring onions and sauté for a couple of minutes until softened. Combine the sautéed scallions, cooked bacon, butter, heavy cream, cheddar cheese, Dijon mustard, smoked paprika, salt, and pepper in a mixing bowl. Mix until combined and set aside.

Once the potatoes are done baking, let them cool for a few minutes. Carefully slice each potato lengthwise, creating a pocket but leaving the bottom intact. Using a fork, gently fluff the insides.

Spoon in generous amounts of the creamy filling mixture into each potato. Don’t be shy; this is the best part!

Return the loaded potatoes to the oven and bake for an additional 15-20 minutes until everything is heated through and the cheese is melted.

Remove from the oven and add a dollop of sour cream and sprinkle freshly chopped chives on top. Serve immediately and enjoy the indulgence!