Scrub the potatoes clean then bake the potatoes using your favorite method either oven or microwave(See notes). While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble. Remove the cooked potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.

Bake the potato skins: Increase the heat of the oven to 450°F. Brush or rub canola oil (or another high smoke point oil) all over the potato skins, outside and in and 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) and 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.

Add cheese and bacon and bake again: 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. Top with sour cream and green onions to serve: Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions and serve immediately.