Preheat your oven to 400°F. Scrub the potatoes thoroughly under cold water and pat them completely dry — dry skin is key to getting them crispy.

Rub each potato all over with a little 2 tbsp olive oil and sprinkle generously with 1 tsp kosher salt. Place them directly on the oven rack (or on a wire rack set over a baking sheet) and bake for 50–60 minutes, until a fork slides in easily and the skin feels firm and dry.

Line a baking sheet with aluminum foil, extending it up the sides to catch grease. Optionally place a wire rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external meat thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Remove the potatoes from the oven and let them cool for 10 minutes — just enough to handle safely. Keep the oven on at 400°F. Cut each potato in half lengthwise.

Using a spoon, scoop out the potato flesh, leaving about a ¼-inch thick shell of potato attached to the skin. (Save the scooped potato flesh for mashed potatoes or another use!)

In a small mixing bowl, mix together the 2 tbsp olive oil, ½ tsp garlic powder, ½ tsp smoked paprika, ¼ tsp black pepper freshly ground, and a pinch of kosher salt. Brush this mixture generously over both the inside and outside of each potato skin.

Place the potato skins cut-side down on a baking sheet. Bake for 8 minutes, then flip them cut-side up and bake for another 8 minutes, until the edges are golden and the skins are crispy.

Switch the oven to broil (high). Fill each skin with a generous amount of shredded 1 ½ cups sharp cheddar cheese freshly shredded and a good sprinkle of crumbled 6 slices bacon cooked until crispy and crumbled. Broil for 2–3 minutes, watching closely, until the cheese is fully melted and bubbling with lightly browned spots.