Preheat your oven to 400°F. Scrub the 6 medium russet potatoes scrubbed clean thoroughly under cold water and pat them dry — dry skin is key to crispiness. Pierce each 6 medium russet potatoes scrubbed clean 8–10 times all over with a fork.

Rub each 6 medium russet potatoes scrubbed clean all over with 2 tbsp olive oil and sprinkle generously with 1 tsp kosher salt. 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 medium russet potatoes scrubbed clean bake, cook the 8 slices bacon cooked until crispy and crumbled 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 medium russet potatoes scrubbed clean from the oven and let them cool for 10 minutes — they'll be very hot inside. Once cool enough to handle, slice each 6 medium russet potatoes scrubbed clean in half lengthwise.

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

In a small mixing bowl, combine the melted unsalted butter with ½ tsp garlic powder, ½ tsp smoked paprika, and ½ tsp black pepper freshly ground. Brush this mixture generously over both the inside and outside of each 6 medium russet potatoes scrubbed clean skin.

Arrange the 6 medium russet potatoes scrubbed clean 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 sharp cheddar cheese freshly shredded, then top with crumbled 8 slices bacon cooked until crispy and crumbled. 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 sharp cheddar cheese freshly shredded 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 sour cream for serving and a sprinkle of sliced stalks green onions thinly sliced. Add 1 tbsp fresh chives chopped and a tiny pinch of pinch cayenne pepper if desired. Serve immediately while hot and crispy.