1. Preheat over the 452 degrees
2. Poke each potato about 3-4 times with a fork or pairing knife.  Nestle a cooling rack instead a sheet pan lined with parchment paper or aluminum foil for easier clean up.  (Or can skip the rack if you don't have one)
3. Bake for 45-60 minutes, or until easily pierced with a knife (or until internal temperature reaches 205 degrees).
4. While potatoes are baking, slice bacon into lardons and cook in a medium frying pan over medium-high heat until crispy.  Remove with a slotted spoon and drain on paper towels.
5. When potatoes are ready to serve, carefully cut open the top of each potato.  Add a half tablespoon of butter if using and sprinkle with flakey sea salt.  Fill each potato with desire amount of cottage cheese and sprinkle with desired toppings. 

Recipe by Jaymee Sire