Preheat the oven to 400°F (200°C). Scrub the potatoes clean, dry them well, and prick each one several times with a fork.

Rub the potatoes with 1 tablespoon of the olive oil and sprinkle with 1/2 teaspoon of the salt. Place them directly on the oven rack or on a baking sheet and bake for 45 to 55 minutes, until tender when pierced with a knife.

Remove the potatoes from the oven and let them cool until easy to handle, about 10 minutes.

Cut each potato in half lengthwise. Scoop out the insides, leaving about 1/4 inch of potato attached to the skin so the shells hold their shape. Reserve the scooped potato for another use if desired.

Brush the inside and outside of each potato skin with the remaining 1 tablespoon olive oil. Sprinkle with the remaining 1/2 teaspoon salt and the black pepper.

Place the potato skins cut-side up on a baking sheet and bake for 10 minutes. Flip them over and bake for another 5 minutes, until crisp.

Remove from the oven and fill each skin with cheddar cheese and crumbled bacon. Return to the oven for 3 to 5 minutes, until the cheese is melted and bubbly.

Top with chopped green onions and serve warm with sour cream.