Wash the raw potatoes, dry them and put them in an ovenproof dish. Then brush the potatoes with oil, sprinkle with salt and put the pan in the oven for about 40 minutes, depending on the size of the potatoes.
Cut off one end of each of the cooled potatoes to create a standing surface. To hollow out a potato, place it on the stand and remove the upper end with a knife in the shape of a funnel. Then hollow out about 3/4 of the potato through the hole created with a small spoon, taking care not to break through the bottom.
For the filling, mix the minced meat with salt, pepper, garlic powder and chili powder. Cut the cheddar into sticks approx. 6 cm long and 1.5 cm wide / deep. Roll the cheddar pieces in a thin patty made from the minced meat mixture, place each roll in a hollowed-out potato and then completely wrap 1 - 3 strips of bacon around each filled potato. Bake the potatoes face down in the baking dish in the oven for 20 minutes.
After the 20 minutes have passed, brush the wrapped potatoes with the BBQ sauce and then bake for another 30 minutes.
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