1. Preheat the oven to 400°F (200°C). Scrub the russet potatoes well, then dry them completely. Prick each potato several times with a fork. Rub all over with olive oil and sprinkle with 1/2 teaspoon of the salt. Place directly on the oven rack or on a baking sheet and bake for 45–55 minutes, until the skins are crisp and the centers are fork-tender.

2. Remove the potatoes from the oven and let them cool until they are comfortable to handle, about 10–15 minutes. Reduce the oven temperature to 375°F (190°C).

3. Slice each potato in half lengthwise. Using a small spoon, carefully scoop out most of the fluffy interior into a mixing bowl, leaving about a 1/4-inch layer of potato attached to the skin so the shells stay sturdy.

4. To the warm scooped potato, add the melted butter, remaining 1/2 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder. Lightly mash together until combined but still a little rustic, not completely smooth. Taste and adjust seasoning if needed.

5. Arrange the hollowed potato shells cut side down on a lightly oiled baking sheet. Brush or spray the outsides with a little more olive oil if desired. Bake for 8–10 minutes to crisp the skins.

6. Flip the potato shells cut side up. Spoon a small amount of the seasoned potato mixture back into each shell, spreading it in an even layer. Top generously with shredded sharp cheddar cheese, making sure the cheese reaches the edges.

7. Sprinkle each potato skin with crumbled bacon. Return the baking sheet to the oven and bake for 8–10 minutes more, or until the cheese is melted, bubbly, and starting to brown in spots.

8. Remove from the oven and let the potato skins rest for 2–3 minutes. Top with sliced green onions and a small dollop of sour cream, or serve the sour cream on the side for dipping. Serve warm.