Serious potato skins

Doesn't just reading this recipe make you want to host a lively loud party?

4 baking potatoes
olive oil
8 ozs. bacon, diced
6 ozs. cheddar cheese
1 bunch scallions
kosher salt & ground black pepper
1 cup sour cream

1. Preheat the oven to 400. Rub the potatoes lightly with olive oil (really? I think regular plain old oil would work too. Jeez, so pretentious.) and bake them until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a rack and let cool for 10 minutes.

2. While the potatoes are cooking, assemble the toppings. Cook the bacon until crisp, then transfer the bacon to a small bowl, reserving the fat. Grate cheese, trim & chop scallions. Optional: carmelize some onions.

3. Cut each potato into quarters lengthwise to create 4 wedges. Using a small spoon, scoop the flesh (maybe it's the proximity to Halloween, but the use of "flesh" is starting to sound creepy.)from each wedge, leaving a 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.) (Yeah, let's be realistic. Save them and throw them away in a week, or just throw them away right now.)

4.Turn oven to broil Return the wedges to a foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling.
Season wedges with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter scallions on top.

Serves 4. (That's all?! A whole potato each?)