Loaded Potato Skins

Preheat oven to 425º. Place potatoes in a dish and prick all over with a fork. Microwave on high for 5 minutes. Transfer potatoes to a rimmed sheet pan lined with parchment paper. Brush potatoes with olive oil and season with salt. Bake until tender, 20 to 25 minutes.

Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. Transfer bacon to a plate and reserve fat.

When potatoes are cool, cut in half lengthwise. Using an ice cream scooper or spoon, remove middle, leaving a 1/4" thick shell. Add skins back to the sheet pan and brush with bacon fat all over top and bottom. Bake until golden and crisp, about 20 minutes, or until desired consistency.

Reduce oven temperature to 375º. Sprinkle cheddar over potatoes and bake until cheese is melty. Top with bacon, a spoonful of sour cream, and green onions. Serve immediately.