Preheat the oven to 450°.

Scrub the potatoes and slice them in half lengthwise.

Using a spoon, scoop out the middle of each potato, leaving a 1/4-inch border.

Repeat until all the potatoes have been scooped out.

In a small bowl, combine the oil, salt and pepper.

Brush the oil mixture on the inside and outside of each potato skin shell.

Place them skin-side-up on a large baking sheet.

Bake the potato skin shells for approximately 15 minutes or until they are just fork tender.

The time will vary based on how thick you leave the shells and how large your potatoes are.

Remove them from the oven and let cool slightly before adding your fillings.

Heat the olive oil in small saute pan.

Add the red onions and cook for a minutes or two, then carefully add the bourbon. USE CAUTION when adding the bourbon because it can flame up!

Saute the onions for about 5 minutes more to allow them to become soft and the alcohol to cook off.

Set the onions aside to cool slightly.

In a small bowl, combine the sour cream, honey and mustard.

Mix well.

Lower oven temp to 350°.

Flip the prepared potato skins so they are skin-side down on a large cookie sheet.

Fill each shell with the blue cheese and mozzarella cheese.

Sprinkle the bacon over each potato skin.

Place the potato skins in the oven and bake for about 10-15 minutes or until the cheese is melted and just starting to brown.

Remove the potato skins from the oven.

Place a dollop of the Bourbon Creme onto each potato and sprinkle with green onions.

Drizzle with a few shakes of Tabasco sauce if desired.

Serve warm.