Preheat your oven to 400°F (200°C).

Wash and scrub the potatoes thoroughly, then dry them with a towel.

Pierce each potato several times with a fork and rub them with olive oil, salt, and pepper.

Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.

Remove the potatoes from the oven and let them cool slightly.

Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4 inch of potato on the skin.

Arrange the potato skins on a sheet pan, skin side down.

Sprinkle the insides with cheddar cheese and bacon.

Return the pan to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and top with chopped green onions.

Serve warm with a dollop of sour cream on each potato skin.

For a vegetarian version, omit the bacon and add sautéed mushrooms or roasted red peppers. You can also experiment with different cheeses, such as pepper jack or gouda, for a unique flavor profile. To add a spicy kick, sprinkle some chopped jalapeños or a dash of hot sauce on top before serving. If you’re short on time, you can use pre-cooked bacon bits and pre-shredded cheese to speed up the preparation process.