Preheat the oven to 400°F (200°C).

Wash and dry the potatoes thoroughly. Rub each potato with olive oil and sprinkle with salt. Place directly on the oven rack or on a baking sheet.

Bake for 45–60 minutes, until a skewer slides easily into the center and the skin feels firm. Timing depends on potato size.

Remove potatoes and let cool until safe to handle. Slice each potato lengthwise. Using a spoon, scoop out most of the flesh, leaving about 1/8–1/4 inch of potato to keep the shell sturdy. Reserve scooped potato for mashed potatoes or other uses.

Brush the inside of each skin with a little olive oil and season with salt and pepper. Arrange skins cut-side down on a baking sheet and bake for another 10–15 minutes until the edges are crisp.

Flip skins right-side up. Divide the shredded cheddar and crumbled bacon among the shells.

Return to the oven for 5–10 minutes, until the cheese is melted and bubbly.

Remove from the oven and finish with a spoonful of sour cream and a sprinkle of chopped green onion on each skin. Serve warm.