Place potatoes in a pot of salted water and cook for approx 10-15 minutes until potatoes have softened but still firm. Rinse in cold water.
Cut the top and bottom of the potatoes so the potatoes sit up. Scoop out potatoes close to the skin and set pulp aside.
In a pan lined with parchment paper, arrange potatoes and brush well with olive oil and season with salt and pepper.
Combine potato “pulp”, goat cheese, sour cream and egg in a food processor using a pulsing action. Do not over process.
Stir in crumbled bacon, leaving 2 tablespoons for garnish.
Fill each red skin creating a slight mound and bake for 20 minutes at 375 degrees. Garnish with crumbled bacon.