Preheat oven to 200°F (410°F). Cover a baking sheet with baking paper.Wash and dry the potatoes. Pierce the potatoes in 8 to 10 places with a small knife or fork.
Rub potatoes with vegetable oil and place on the prepared baking sheet. Bake in the preheated oven until fork tender, about 1 hour (depending of size of potato). Set aside to cool until easy to handle, just a few minutes. Potato will mix better when warm.
Meanwhile when potatoes are in the oven, place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Prepare all the ingredients.
Cut ⅓ off each potato lengthwise (the top). Scoop flesh from each potato close into the skin. Careful not to rip the skin. Transfer flesh to a bowl.
Combine potato flesh with butter, green onion and bacon. Stir until butter is melted evenly into potato. Add salt, black pepper, cayenne pepper, ancho, chili and cheese. Stir gently until cheese is blended.
Pour cream and egg yolk into potato mixture. Mix to combine. Season with salt to taste.
Place the small piece of potato skin (top) inside the bottom of each larger potato shell. It will give height to your potato filling, hence the double bubble.
Fill each potato with potato and cheese mixture. Gently press the surface of the filling with a fork to create some texture. Brush tops with melted butter and sprinkle with smoked paprika.
Now bake the stuffed potatoes, a second time, until golden brown on top, 20 to 30 minutes. Garnish with some bacon and basil.
The baked potatoes are best fresh out of the oven, so you'll want to serve them immediately. Enjoy!Making Cuisine Taste Better