Preheat the oven to 425 degrees F. Wash the potatoes under running water; pat dry with paper towels and place on a baking sheet. Using a fork, poke each potato several times all over. Lightly rub oil on the potatoes and sprinkle with some salt. Place on a baking sheet.

Bake for 55 minutes to 1 hour, or until they’re easily pierced with a fork. Remove from the oven; let cool.

When potatoes have cooled enough to handle, cut potatoes in half, lengthwise. Scoop out the insides with a large spoon, leaving about 1/2 inch flesh.

In a small bowl combine the following ingredients: oil, salt, garlic powder, onion powder, smoked paprika; mix well. Brush oil mixture over both sides of the potato skin, evenly. Place skins on the same baking sheet, scooped side up; Bake for 8-10 minutes, until crispy. Turn over (brown skins up) halfway through the cooking process.

Remove from the oven and sprinkle the cheese and bacon pieces on top of the skins. Place back in the oven and bake until the cheese is melted, around 2-3 minutes.

Serve hot, topped with sour cream and green onions, if desired.