2 large russet potatoes
6-8 bacon slices
4 slices deli turkey, cut into strips
1 C sharp cheddar cheese, grated
1/2 C sour cream
1/4 C green onions, finely chopped
1 Tbsp hot sauce
barbecue sauce, to taste
Preheat oven to 425 F degrees. Poke holes all over potato to allow steam to escape. Bake for 30 minutes, or until partially cooked.
In a small bowl, whisk together sour cream and hot sauce until combined. Refrigerate at least 20 minutes, or until ready to use.
Remove potatoes from oven and set aside until cool enough to handle. Reduce oven temperature to 350 F degrees.
Cut off 1/4 inch of the widest end, so potatoes can stand upright. On the other side, cut off 1/4 inch and use a spoon to scoop out the inside of potato, making sure to leave 1/2 inch at the bottom and 1/4 inch at the sides of potato. Save the scooped out potato and set aside.
Starting at the bottom of each potato, wrap bacon around the base and up to the top. Secure with toothpicks.
In a medium bowl, mix together scooped out potato and turkey slices. Add one spoonful turkey mixture to the inside of potato and top with pinch of cheddar cheese. Continue layering until potatoes are full. Top with any remaining cheddar cheese.
Bake for 30 minutes, or until potatoes are heated through, and cheese is melted.
During last 5 minutes, brush on barbecue sauce. Drizzle sour cream mixture over the top, and let it drip down the sides. Top with green onion.