One of our favorite finger foods! I lick mine everytime!

Preheat your oven to 400°F (200°C).

Wash and dry the potatoes thoroughly. Pierce each potato several times with a fork.

Place the potatoes directly on the oven rack and bake for about 45 minutes, or until they are tender when pierced with a fork.

Once the potatoes are done, let them cool for a bit so you can handle them. Cut each potato in half lengthwise.

Using a spoon, scoop out the inner flesh of each potato half, leaving a thin layer of potato around the edges. Save the scooped-out potato for another recipe, like mashed potatoes or soup.

Brush the potato skins with olive oil on both sides and sprinkle with garlic powder, onion powder, salt, and pepper.

Place the potato skins on a baking sheet, skin side up, and bake for 10 minutes. Flip them over and bake for another 5 minutes until they are crispy.

Take the potatoes out of the oven and sprinkle the insides with shredded cheddar cheese and crumbled bacon.

Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Remove from the oven and sprinkle with sliced green onions. Serve with a side of sour cream for dipping.