I'll play, this is approximate....
preheat oven 400*
8 russet potatoes (you can sub yukons but their skin is thin so make sure to leave a thicker layer of flesh)
1/4# of thick sliced or slab bacon, cut into 1/2" lardons
3-4 large shallots or 1 large yellow onion chopped
veg or olive oil to saute onion
2 cups 1/2 and 1/2
2 cups milk
1 cup sour cream
* you can choose how rich you want this soup....2%-whole cream....
1 cup Cheese.....however sharp you'd like.....I'd go extra sharp white cheddar, but this is one of those whatever you have and like that would go with stuffed potato grated
*scallions or chives for garnish
Basically, bake the potatoes approx 40 minutes, slice in half and scoop out flesh leaving a layer for texture....put oil, sprinkling of salt & pepper on skins and return to oven for approx 10 minutes to brown....meanwhile put bacon on a parchment or foil lined baking sheet and pop in the oven with the skins to bake.
In a large pot, over medium high heat saute the shallots (onions), add salt and pepper....3minutes or when wilted add the potatoes, milk/cream and mash or use an emersion blender to blend, turn heat down to low and stir in the sour cream and cheese, optional thyme....check seasoning and simmer. top with bacon, skins and chives.