Preheat the oven to 400°F
Scrub and dry 4 russet potatoes
Pierce each potato with a fork
Bake the potatoes for 45 to 60 minutes, until tender
Let the potatoes cool slightly
Cut each potato in half lengthwise
Scoop out most of the flesh, leaving a thin layer inside the skin
Brush the skins with melted butter or oil
Season with salt and pepper
Place the skins on a baking sheet
Bake the skins for 10 to 15 minutes, until crisp
Fill with shredded cheese, cooked bacon, and green onions
Return to the oven for 5 minutes, until the cheese melts
Serve with sour cream if desired