Clean potatoes and pierce several times with a fork
Place in the pre-heated oven and bake until cooked through, approximately 50 minutes.
Remove from oven and transfer to a rack to cool until cool enough to handle, about 10 minutes. Keep oven on.
While potatoes are baking, cook bacon until crisp. Reserve the bacon grease and crumble bacon.
Cut the potatoes in half lengthwise and carefully scoop out the interior with a spoon, leaving a one-quarter inch margin around the skins. (Reserve the removed potatoes for another recipe).
Place the potato skins cut side down on a baking rack set over a baking sheet. Brush with bacon grease and place back in the hot oven for 10 minutes.
Flip the skins over with tongs. Fill each skin with an equal amount of cheddar cheese and crumbled bacon and bake again until the cheese is melted, about 10 minutes.
Top each potato skin with a dollop of sour cream and sliced green onion and serve.