Preheat oven to 400F.
Next up, let's get peeling the potatoes. The key here is to make sure they are not too thick or too thin. I like to peel mine around ½ cm thick.
Once peeled, place peels into a bowl and toss with olive oil and salt. Feel free to use the rest of the potato for delicious mashed potatoes.
Place the oiled and salted potato skins on a sheet tray and place in the oven for 25-30 minutes. You want to get them nice and crispy.
While the skins are in the oven, dice up the back and place in a pan over medium heat. Let the bacon cook away until crisp and then remove from the pan and let drain on a piece of paper towel.
Next up, shred the cheese. You will need about 1½ cups.
After the skins are nicely browned, remove from oven and cover with cheese and bacon. Place back in the oven for 6-8 minutes or until the cheese is nicely melted.
Serve with green onions and sour cream.
