Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Scrub the potatoes clean, poke holes in each with a fork, and bake for 45-60 minutes until tender.

While the potatoes bake, fry the bacon in a skillet over medium heat until crispy. Drain on paper towels and chop into small pieces.

Once cooled, slice each potato in half lengthwise and scoop out most flesh, leaving about a quarter-inch border.

Fill each potato skin with shredded cheddar cheese and crumbled bacon. Return to the oven for an additional 10-15 minutes until cheese is melted and golden.

Serve drizzled with sour cream and garnished with chopped green onions.