Preheat your oven to 400°F (200°C). Scrub the potatoes clean, prick them with a fork, and bake for about 45 minutes, or until tender. Let them cool slightly, then slice each in half lengthwise. Scoop out most of the flesh, leaving just enough to form a sturdy shell.

In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat. Add mustard, Worcestershire sauce, salt, and pepper, stirring well. Mix in the crumbled bacon and a few spoonfuls of the scooped potato flesh for a hearty texture.

Place the potato shells on a baking sheet. Fill each one generously with the beef and bacon mixture. Sprinkle the tops with shredded cheddar cheese.

Return the stuffed skins to the oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted and bubbly.

Top with chopped pickles for that classic cheeseburger crunch. Serve warm with a dollop of sour cream on the side.