Preheat oven to 425 degrees f. Line a baking sheet with foil.

Brush potatoes with olive oil and sprinkle generously with salt. Place potatoes on the prepared baking sheet and bake for 45-60 minutes or until easily pierced with a fork. Let sit until cool enough to handle.

While the potatoes are cooking, assemble the toppings. Cook bacon, shred the cheese and slice the green onions. (I use more greens than onion).

Cut the potatoes in half lengthwise, then carefully scoop out the flesh from each half, leaving about ¼ inch of flesh to form a bowl. Save the scooped potatoes for another use, if desired.

Preheat the broiler. Place the potato halves on the foil lined baking sheet. Brush with olive oil and sprinkle with salt and pepper. Top with diced bacon and shredded cheese. Place under the broiler for several minutes or until the cheese is melted and bubbly.

Serve with a dollop of sour cream and garnish with sliced green onions. Optional: serve with ranch dressing for dipping.