Preheat the Oven:

Preheat your oven to 400°F (200°C).

Prepare the Potatoes:

Scrub the potatoes clean and pat them dry. Poke each potato several times with a fork to allow steam to escape during baking. Rub them with olive oil, and sprinkle evenly with salt and pepper.

Bake the Potatoes:

Place the potatoes directly on the oven rack or on a baking sheet. Bake for 50–60 minutes, or until the skins are crispy and the insides are soft. You can check doneness by inserting a knife or skewer into the potato—it should glide through easily.

Prepare the Toppings:

While the potatoes bake, cook the bacon in a small skillet until crispy. Drain on a paper towel and crumble. Grate the cheese and chop the green onions.

Assemble the Loaded Potatoes:

Remove the baked potatoes from the oven and let them cool slightly. Slice each potato open lengthwise, fluff the insides with a fork, and add a pat of butter if desired. Top each potato with shredded cheddar, crumbled bacon, sour cream, and green onions.

Serve:

Serve immediately while hot. Feel free to add additional toppings like steamed broccoli, chili, or jalapeños for a creative twist!