Preheat your Oven to 400°F. Scrub the 6 papas russet medianas limpias thoroughly under cold water and pat them dry — dry skin is key to crispiness. Pierce each 6 papas russet medianas limpias 8–10 times all over with a fork.

Rub each 6 papas russet medianas limpias all over with 2 tbsp aceite de oliva and sprinkle generously with 1 tsp sal kosher. Place directly on the Oven rack (or on a Baking Sheet) and bake for 50–60 minutes, until the skins are firm and a fork slides easily into the center. The internal temperature should reach about 205°F.

While the 6 papas russet medianas limpias bake, cook the 8 rebanadas tocino cocido hasta estar crujiente y desmenuzado in a Skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate, let cool, then crumble into small pieces. Set aside.

Remove the 6 papas russet medianas limpias from the Oven and let them cool for 10 minutes — they'll be very hot inside. Once cool enough to handle, slice each 6 papas russet medianas limpias in half lengthwise.

Using a spoon, scoop out the 6 papas russet medianas limpias flesh, leaving a 1/4-inch thick shell of 6 papas russet medianas limpias all the way around. Don't scoop too thin — you need the shell sturdy enough to hold the toppings. Save the scooped 6 papas russet medianas limpias flesh for mashed potatoes or another use.

In a small Mixing Bowl, combine the melted 2 tbsp mantequilla sin sal derretida with ½ tsp polvo de ajo, ½ tsp pimentón ahumado, and 1 tsp sal kosher. Brush this mixture generously over both the inside and outside of each 6 papas russet medianas limpias skin.

Arrange the 6 papas russet medianas limpias skins cut-side down on a Baking Sheet. Return to the 400°F Oven and bake for 10 minutes, then flip them cut-side up and bake for another 5 minutes. The skins should look golden and feel crisp.

Remove the skins from the Oven and switch the Oven to broil (high). Fill each skin generously with shredded 2 cups queso cheddar fuerte recién rallado, then top with crumbled 8 rebanadas tocino cocido hasta estar crujiente y desmenuzado. Make sure every skin gets a good even layer of both.

Broil the loaded skins on the top rack for 2–3 minutes, watching closely, until the 2 cups queso cheddar fuerte recién rallado is fully melted, bubbly, and starting to get golden spots. Don't walk away — broilers work fast!

Transfer to a serving platter. Top each skin with a dollop of ½ cup crema agria para servir and a sprinkle of sliced 3 tallos cebolletas thinly sliced. Add 1 tbsp cebollino fresco picado and a tiny pinch of 1 pinch pimienta de cayena if desired. Serve immediately while hot and crispy.