1) Preheat your oven to 425 and scrub the potatoes thoroughly, and allow them to dry; then pierce each potato 4-5 time with a fork and rub the potatoes with olive oil and season lightly with salt and pepper to taste.

2) (use microwave) or bake on a baking sheet lined with foil or parchment paper for 1 hour, and allow the potatoes to cool,
when potatoes are cooled: set your oven to 375.

3) Cut each potato in half lengthwise.

4) Using a spoon, gently scoop out most (but not all) of the white from inside each potato and aim to leave about 1/4 inch in each skin.

5) The rest of the scooped-out potato can be set aside and used for another dish.

6) Melt the butter and brush the insides of the potato skins. Bake them hollow-side down for about 10 minutes.

7) Remove the potatoes, brush the outside of the skins with butter, and gently turn them over (hollow-side up). Bake for another 15 minutes, or until the skin gets crispy and the edges start to brown.

8) Sprinkle the cheese and bacon over the potato skins and return them to the oven for a few minutes until melted and bubbling.

9) Serve with sour cream and green onion!