Make a cut in each baked potato.

Bake the potatoes for 1 hour at 200 degrees Celsius (392 degrees Fahrenheit) in a fan-assisted oven or until they are soft (the time may vary slightly from potato to potato and depending on the season).

Cut the bacon into thin slices and fry them crispy in a pan.

Mix sour cream, onion powder, garlic powder, paprika, and bacon along with the bacon fat in a bowl.

Cut each baked potato in half and use a tablespoon to scrape out all the potato flesh, leaving you with an empty potato skin. Set the skins aside in an ovenproof dish.

Mix the potato flesh with the sour cream mixture into a light mash and season with salt and pepper.

Fill the empty potato skins with the potato mash and sprinkle them lightly with grated cheese.

Bake them at 200 degrees Celsius (392 degrees Fahrenheit) in a fan-assisted oven until the cheese is melted.