Rub each potato with olive oil, then sprinkle evenly with kosher salt and black pepper. Place potatoes directly on the oven rack or on a rimmed baking sheet and bake for 45–60 minutes, until skins are crisp and a skewer or knife slides into the center with little resistance. Baking time will vary by potato size.

Cool and halve

Remove potatoes from oven and let cool 10–15 minutes until they're cool enough to handle but still warm. Cut each potato in half lengthwise.

Scoop flesh

Using a spoon, carefully scoop out most of the flesh from each half, leaving about 1/4 inch (6 mm) of potato attached to the skin so the skins hold their shape. Reserve the scooped potato for another use (mashed potatoes, soup, etc.).

Crisp the Skins

Season and oil

Brush the inside and outside of the hollowed potato skins with a light coating of olive oil or softened butter and sprinkle a little extra salt and pepper inside.

Bake until crisp

Return the skins to a baking sheet, skin-side down, and bake at 425°F (220°C) for 10 minutes. Flip skins skin-side up and bake an additional 8–10 minutes until edges are crisp and golden-brown.

Fillings & Finish

Prepare filling

Preheat broiler (or keep oven at 425°F/220°C). Mix shredded cheddar and crumbled bacon in a bowl. If you prefer a creamier filling, stir 1–2 tablespoons of the reserved potato flesh into the cheese and bacon mix.

Stuff and cheese

Divide the cheese-and-bacon mixture evenly among the potato skins, packing a little into each cavity. Place the filled skins on the baking sheet.

Melt cheese

Broil on the top rack for 2–4 minutes, watching closely, until the cheese is melted and bubbling and edges begin to brown. If using the oven at 425°F instead, bake 6–8 minutes until cheese is melted.

Finish and serve

Remove skins from oven. Top each with about 1 tablespoon sour cream (or to taste) and sprinkle with sliced green onions. Add optional garnishes such as chopped chives and a dash of hot sauce or paprika. Serve immediately while hot and crispy.