Step 1: Bake the Potatoes : Preheat your oven to 400°F (200°C). Scrub potatoes clean and prick them a few times with a fork. Rub each potato with olive oil and sprinkle lightly with salt. Place directly on the oven rack (or on a baking sheet) and bake for 45–50 minutes, until tender when pierced with a fork. Remove and let them cool for about 10–15 minutes.

Step 2: Scoop and Season : Cut each potato in half lengthwise. Carefully scoop out the inside, leaving about ¼ inch of potato flesh attached to the skin. (Save the scooped-out potato for mashed potatoes or another use.) Brush the insides and outsides with olive oil and sprinkle with salt, pepper, garlic powder, and paprika.

Step 3: Crisp the Potato Skins ; Place the potato halves cut-side down on a baking sheet. Bake at 425°F (220°C) for 10 minutes. Flip them over and bake another 8–10 minutes, until crispy and golden brown.

Step 4: Add the Filling : Remove skins from the oven. Sprinkle shredded cheddar cheese evenly into each potato shell. Top with crumbled bacon. Return to the oven for 5–7 minutes, until the cheese is fully melted and bubbly.

Step 5: Garnish and Serve ; Remove from oven and let cool slightly. Top each skin with a dollop of sour cream and sprinkle with chopped green onions or chives. Serve warm and watch them disappear!