Preheat oven to 400°F/200°C.
Wash, scrub, dry potatoes and pierce potatoes with a fork. Rub with oil, and season with salt and pepper.
Place on a rack over a sheet pan, and bake for 40-50 minutes. The internal temp should be 210°F/100°C (they will be tender when pierced with a fork/knife but not overly tender). Remove from the oven, and let them cool until they’re cool enough to safely handle.
Cut the potatoes lengthwise, and carefully scoop out the flesh leaving about ¼ “ stuck to the skin of the potatoes (be careful to leave the skin intact).
Return the potatoes to the sheet pan, then brush with olive oil from the inside and outside. Season with salt and pepper, place them cut side down and bake for 15 minutes, flip and bake for 5 more minutes.
Remove from the oven, and sprinkle with cheese. Return to the oven for 5 more minutes or until the cheese is melted and potato skins are looking crisp.
Sprinkle with bacon, top with a dollop of sour cream per each potato skin and garnish with sliced green onions.