Steps
1. Preheat oven to 400°F (200°C).
2. Wash the potato and pierce it with a fork several times. Bake directly on the oven rack for 45 minutes or until soft.
3. While the potato bakes, cook bacon in a skillet over medium heat until crispy. Remove and crumble. In the bacon fat, sauté diced peppers and onions until soft.
4. When the potato is cool enough to handle, cut it in half lengthwise and scoop out most of the flesh, leaving a thin layer inside the skin.
5. Mix the scooped potato with butter, sautéed peppers and onions, crumbled bacon, herbs, salt, and pepper.
6. Spoon the mixture back into the potato skins and top with shredded cheese.
7. Place the stuffed skins on a baking sheet and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Serve warm, garnished with extra herbs if desired.