Heat your oven to 400ºF.

Wash the potatoes then prick them about 20 times all over before placing directly on the rack of a heated oven. Place a baking sheet on the rack below to catch any drippings.

Bake for 40-60 minutes depending on the size of the potatoes.

Remove the potatoes from the oven and immediately cut them in half and place them on a wire cooling rack.

Increase the oven temperature to 425ºF.

When the potatoes have cooled to the touch use a spoon to scoop out the insides of the potato leaving about ¼ inch of it behind on the skin.

Brush the tops of the potato skins with olive oil then season them well with sea salt and freshly ground pepper and place the rack with potatoes inside of the oven.

Bake the skins for about 20 minutes, or until the the edges of the skins are golden and browned.

Remove the tray from the oven and spread out the shredded cheddar cheese and bacon pieces across the baked potato skins.

Place them back in the oven for about 5 minutes until the cheese has melted.

Sprinkle the potato skins with diced green onion, minced parlsey and minced chives and serve with sour cream.