Prepare the Potatoes:

Preheat the oven to 400°F (200°C). Wash and scrub the potatoes thoroughly.

Bake the Potatoes:

Poke holes in the potatoes with a fork and rub them with olive oil. Sprinkle with salt and pepper. Place on a baking sheet and bake for 45-50 minutes or until tender. Let cool for 10 minutes.

Scoop Out the Centers:

Cut the potatoes in half lengthwise. Use a spoon to scoop out the flesh, leaving about ¼-inch of potato on the skin. Save the scooped-out potato for another use.

Crisp the Potato Skins:

Brush the inside and outside of the potato skins with olive oil. Place them cut side down on the baking sheet and bake for 10 minutes. Flip and bake for another 10 minutes until crispy.

Add the Toppings:

Fill each potato skin with shredded cheese and crumbled bacon. Return to the oven for 5-7 minutes or until the cheese melts.

Garnish and Serve:

Sprinkle the potato skins with sliced green onions. Serve warm with sour cream on the side, if desired.