Preheat oven to 400°F (200°C). Pierce clean potatoes several times with a fork. Rub lightly with oil and bake directly on the center oven rack for 45 to 50 minutes until tender when pierced with a knife.

Let potatoes cool for 10 minutes until safe to handle. Cut each potato in half lengthwise.

Use a spoon to gently scoop out the tender potato flesh, leaving a sturdy ¼-inch border of potato along the skin. (Save the scooped potato flesh for mashed potatoes or potato soup!)

Increase oven temperature to 425°F (220°C). In a small bowl, mix melted butter, garlic powder, smoked paprika, salt, and pepper.

Brush the inside and outside of each potato skin generously with the seasoned butter mixture. Place cut-side down on a wire rack set over a rimmed baking sheet.

Bake for 8 minutes, then flip skins cut-side up and bake for an additional 7 to 8 minutes until golden and deeply crispy around the edges.

Evenly divide the shredded cheddar cheese and crumbled crispy beef bacon among the hollowed crispy potato skins.

Return to the oven for 4 to 5 minutes until cheese is completely melted, bubbling, and slightly browned.

Transfer to a serving platter. Top each hot skin with a cool dollop of sour cream and a generous scatter of sliced green onions. Serve immediately.