Pierce each potato a few times with a fork. Rub the skins with 2 tablespoons vegetable oil and sprinkle with 1 teaspoon kosher salt and 1 teaspoon black pepper, rubbing to coat evenly. Place potatoes directly on the oven rack or on a baking sheet and bake for 45–60 minutes, until skins are crisp and a skewer or knife slides in easily.

Cool and halve

Remove potatoes from oven and let cool until they can be handled, about 10 minutes. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about 1/4 inch (6 mm) of potato attached to the skin to maintain structure. Reserve the scooped potato for another use if desired.

Crisp Shells

Increase oven temperature to 450°F (230°C). Brush or lightly oil the inside and outside of each potato skin with any remaining oil, and place them skin-side down on a baking sheet. Bake for 10 minutes to crisp the outside and dry the interior slightly.

Assemble & Bake

Remove the baking sheet from the oven. Evenly divide the shredded Monterey Jack and shredded cheddar between the potato halves, stuffing and heaping slightly. Return to the oven and bake at 450°F (230°C) for 8–10 minutes, until the cheese is melted and bubbly and edges begin to brown.

If you want extra browning on the cheese, switch the oven to broil for 1–2 minutes—watch closely to prevent burning.

Finish & Serve

Remove potato skins from the oven. Immediately sprinkle the crumbled bacon evenly over the hot cheesy skins so it adheres. Top with sliced green onions.

Place about 2 tablespoons of sour cream on a small platter or serve in individual ramekins for dipping. Garnish with optional chopped chives or extra green onions.

Serve hot. Each potato half counts as one appetizer portion; expect about 12 halves from 6 potatoes.