Step 1: Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the potatoes thoroughly under cold water and pat them completely dry with paper towels. Pierce each potato 3-4 times with a fork to allow steam to escape. Place potatoes directly on the oven rack (or on a baking sheet) and bake for 50-60 minutes, until the skins are crispy and the potatoes are tender when pierced with a fork. The exact timing depends on potato size.

Step 2: Cool and Halve
Remove potatoes from the oven and let them cool for about 10 minutes until they’re cool enough to handle comfortably. Slice each potato in half lengthwise using a sharp knife. Use a spoon to carefully scoop out most of the potato flesh, leaving about ¼-inch of potato attached to the skin to provide structure. Save the scooped potato for another use like mashed potatoes or potato soup.

Step 3: Season the Shells
Increase oven temperature to 450°F (230°C). In a small bowl, mix together the olive oil (or melted butter), salt, pepper, and garlic powder. Using a pastry brush, generously brush the oil mixture on both sides of each potato skin, making sure to coat the inside especially well. Arrange the potato skins skin-side up on a large baking sheet lined with parchment paper.

Step 4: Crisp the Skins
Bake for 10 minutes skin-side up, then carefully flip them over so the inside faces up. Bake for another 8-10 minutes until the edges are golden brown and crispy. Watch carefully during the last few minutes to prevent burning.

Step 5: Add the Cheese and Bacon
Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese evenly inside each potato skin, followed by the crumbled bacon. Return to the oven and bake for 3-5 minutes more, just until the cheese is fully melted and bubbly.

Step 6: Add Final Toppings and Serve
Remove from the oven and transfer potato skins to a serving platter. Top each one with a dollop of sour cream and a generous sprinkle of sliced green onions. Serve immediately while hot and crispy.