Prepare the Potatoes : Preheat your oven to 200°C (400°F). Wash and dry the potatoes thoroughly. Pierce each potato a few times with a fork, then rub them with olive oil and a sprinkle of salt. Arrange them directly on the oven rack and bake for approximately 50 to 60 minutes, or until they are tender when tested with a fork.

heat a skillet over medium heat. Add the chopped bacon and cook until it’s crispy, about 5-7 minutes. Take the bacon out of the pan and set it aside, retaining a bit of the bacon grease for added flavor. Add the chopped mushrooms to the skillet and cook until browned and tender, about 5 minutes. Set aside.

Prepare the Filling : Once the potatoes are cool enough to handle, cut each one in half lengthwise. Scoop out the insides, leaving a thin layer of potato inside the skins. Place the scooped potato in a mixing bowl, and set the potato skins aside on a baking tray.

Mix the Potato Filling : To the bowl with the scooped-out potato, add the cream cheese, egg, half of the grated cheddar cheese, half of the cooked bacon, and half of the cooked mushrooms. Mix well until creamy and smooth.

Fill and Bake the Skins : Spoon the potato mixture back into each potato skin, mounding it slightly. Finish by adding the remaining cheddar cheese, then sprinkle the rest of the bacon and mushrooms over the top. Return the filled potato skins to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve : Remove from the oven and let cool slightly. Serve the loaded potato skins with a dollop of sour cream and garnish with sliced spring onions and chives. Enjoy!