Let’s make some potato skins that steal the show! Preheat your oven to 400°F (200°C). Poke the potatoes a few times with a fork—give ‘em some breathing holes—then bake ‘em right on the rack for 45-50 minutes, ‘til tender inside.
Let the potatoes cool for 10 minutes—hot spuds need a breather! Slice ‘em in half lengthwise, then scoop out the insides with a spoon—leave about 1/4 inch of potato on the skin. Save that scooped stuff for mash later!
Brush the skins—inside and out—with olive oil, then sprinkle with salt, pepper, and garlic powder if you’re using it. Lay ‘em cut-side down on a baking sheet and bake for 10 minutes—get that crisp going!
Flip ‘em over—cut-side up now—and bake another 5-7 minutes ‘til they’re golden and crunchy. Pull ‘em out and pile on the cheddar and bacon crumbles—stuff ‘em good! Back in the oven for 5 minutes—‘til the cheese is all melty and bubbly.
Take ‘em out—look at that cheesy glory! Let ‘em cool for a sec—just enough to handle. Dollop sour cream on each one and sprinkle with green onions—makes ‘em look like a party!
Serve ‘em hot—perfect for game day, movie night, or just because you’re craving something awesome. Grab a skin, bite into that crisp, cheesy goodness, and enjoy—this is snack-time perfection!