1. Preheat the oven to 400°F (200°C). Scrub the russet potatoes well, then dry them thoroughly. Pierce each potato several times with a fork, rub lightly with about 1 tablespoon of olive oil, and sprinkle with a pinch of kosher salt.

2. Place the potatoes directly on the oven rack (with a baking sheet underneath to catch any drips) and bake for 45–60 minutes, or until the skins are crisp and the insides are very tender when pierced with a fork. Let the potatoes cool just until you can handle them comfortably.

3. Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the fluffy potato from each half, leaving about 1/4 inch of potato attached to the skin so the shells stay sturdy. Reserve the scooped-out potato for another use, such as mashed potatoes.

4. Arrange the potato halves cut-side up on a baking sheet. Brush the insides and outsides with the remaining olive oil, then season with the kosher salt, black pepper, and garlic powder. Flip the potatoes cut-side down and bake for 8–10 minutes to crisp the skins.

5. Turn the potatoes cut-side up and bake for another 5–8 minutes, until the edges are lightly browned and the shells feel crisp.

6. Remove the tray from the oven and divide the shredded cheddar cheese evenly among the potato shells. Top each one with crumbled bacon.

7. Return the baking sheet to the oven and bake for 5–7 minutes, or until the cheese is completely melted and bubbling.

8. Take the potato skins out of the oven and let them rest for 2–3 minutes. Sprinkle with sliced green onions. Serve warm with sour cream on the side or spoon a small dollop onto each potato skin before serving.