1) Scrub the potatoes clean then rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.

2) Remove the potaoes from the oven and let cool enough to handle.

3) Cut the potatoes lenghtwise  and scoop out.  Using a spoon or small scoop carefully scoop out the insides leaving about a 1/4" inside. Reserve the removed potatoes for mashed potatoes on another day!

4) Increase the heat of the oven to 450°F. Spray canola oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don't use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

 5) Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.