Cut bacon into strips and fry until crispy.
Allow bacon to drain on paper towels.
Cut cooked potatoes in half, then carefully scoop out flesh and place into a bowl.
Arrange potatoes skins on a baking tray and set aside.
To the potato flesh, add sour cream and butter then mash until potatoes are smooth.
Sprinkle scallions and 1/4 cup of cheddar into the potatoes, then mix with a large fork.
Remove a tbsp of bacon and set aside, then add the rest to the potato mixture, then mix with a large fork.
Scoop potato mixture back into potato skins.
Place potatoes into a preheated oven at 400 and allow to heat through (approx. 10 mins)
Once potatoes are hot remove from oven, then push a few pieces of the set aside bacon into the potato mixture in each potato skin so that the bacon is visible.
Carefully sprinkle the rest of the cheese on top of the potatoes, then return to the oven to allow cheese to melt.
Once cheese has melted, remove from oven, and garnish with peppadew slices and serve immediately.