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

Rub the potatoes with a little olive oil and sprinkle with 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 just enough to handle, about 10 minutes.

Cut each potato in half lengthwise. Scoop out most of the flesh, leaving about 1/4-inch of potato attached to the skin to form a sturdy shell. Save the scooped potato for another use if desired.

Brush the inside and outside of each potato skin with melted butter and a little more olive oil. Season with the remaining salt, pepper, and optional garlic powder.

Increase the oven temperature to 425°F (220°C). Arrange the potato skins cut-side up on a baking sheet and bake for 10 minutes.

Flip the skins and bake for another 8 to 10 minutes, until the edges are golden and the skins are crisp.

Remove the baking sheet from the oven. Fill each skin with shredded cheddar cheese and crumbled bacon.

Return to the oven for 3 to 5 minutes, just until the cheese is melted and bubbly.

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