Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.

Scrub and dry the 6 medium russet potatoes. Pierce each potato a few times with a fork.

Place the potatoes directly on the baking sheet and bake for 50 to 60 minutes, until tender when pierced with a knife.

Remove the potatoes from the oven and let them cool just enough to handle.

Brush both the inside and outside of each potato skin with the 2 tablespoons olive oil and 2 tablespoons melted butter.

Season the skins evenly with 1 ½ teaspoons salt and 1 teaspoon black pepper.

Place the potato skins cut side down on the baking sheet and return to the oven. Bake for 10 minutes.

Flip the skins so they are cut side up and bake for another 10 minutes, until the edges are crisp and golden.

Sprinkle the 1 ½ cups shredded cheddar cheese evenly inside each potato skin, then top with the crumbled bacon.

Return the skins to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly. You can broil for 1 to 2 minutes at the end for extra color.

Remove from the oven and top with the sliced green onions. Serve warm with ½ cup sour cream on the side.