Preheat the oven to 400 degrees. Wash the potatoes well then poke holes in them with a fork. Bake in the oven for 1 hour or until they are cooked through and tender.
Let the potatoes cool then slice them down the center, lengthwise, then carefully scoop out the center of the potato, leaving a 1/4 inch of potato on the skin.
Using a basting brush, brush olive oil over both sides of each potato skin then season both sides with sea salt and freshly cracked pepper, to taste.
Place the potato skins on a roasting tray in a roasting pan. Cook for 10 minutes then flip the skins over and cook for an additional 10 minutes.
While the skins are cooking, cook the bacon in a skillet over medium heat until cooked through and crispy. Drain the bacon on paper towels then chop it up into crumbles. Grate some cheddar cheese, and slice the green onions.
Place some cheese and bacon into each cooked potato skin then put them back into the oven to bake for an additional 4-5 minutes or until the cheese is melted. Dollop each skin with sour cream and top with green onion slices. Serve immediately. Enjoy!