Arrange two oven racks toward the center of the oven and preheat oven to 375. Line a large, rimmed baking sheet with aluminum foil.
Wash and dry potatoes, then prick each 4 times with the prongs of a fork. Lay potatoes on prepared rimmed baking sheet and bake for 45-50 minutes, or until mostly tender when pricked with a fork.
While the potatoes are baking, cook bacon. Line a rimmed baking sheet with aluminum foil and lay bacon strips on top. Slide onto the the other oven rack and cook for about 18-20 minutes, until crispy, with the potatoes. Using tongs, immediately remove bacon from the pan and place on a paper towel lined plate to drain and cool. Then chop into bite size pieces.
Preheat oven broiler and arrange rack about 7" from the top (not on the closest option).
When the potatoes are cool enough to touch, gently slice them in half long-ways. Use a spoon to gently scoop out the potato flesh, leaving about ½" border of potato in each, or more or less to your preference. (Save scooped out potato for mashed potatoes for another meal.)
Line the scooped potato skins back on to the baking sheet. Drizzle them evenly with the olive oil (or brush it on) and sprinkle a small amount of salt and pepper on each. Broil for 2-4 minutes, until edges of potato are golden color and crispy.
Remove from oven and fill each potato skin with a big pinch of shredded cheese. Then top with a pinch of chopped bacon. Return pan to the oven and broil for another 2-4 minutes, until cheese is melted smooth or bubbly.
When potatoes are slightly cooled, top with sour cream and chopped green onions. Serve with other toppings (mentioned above in post) if desired.