1. Preheat the oven to 400°F (200°C). Scrub the russet potatoes thoroughly, then dry them well. Rub each potato with olive oil and sprinkle with 1/2 teaspoon of the kosher salt. Place directly on the oven rack or on a wire rack set over a baking sheet.

2. Bake the potatoes for 50–60 minutes, or until the skins are crisp and a fork pierces easily into the centers. Remove from the oven and let cool until they are comfortable to handle, about 10–15 minutes.

3. Slice each potato in half lengthwise. Using a spoon, carefully scoop out most of the flesh, leaving about 1/4-inch of potato attached to the skin so the shells stay sturdy. Reserve the scooped potato for another use if desired.

4. In a small bowl, combine the melted butter, remaining 1/2 teaspoon kosher salt, garlic powder, smoked paprika, and black pepper. Brush this mixture over the insides and outsides of each potato shell.

5. Arrange the shells cut-side down on a baking sheet and bake for 8–10 minutes to crisp the skins. Flip them cut-side up and bake another 5–7 minutes, until the edges are golden brown.

6. Divide the shredded sharp cheddar cheese evenly among the potato shells, then sprinkle the crumbled bacon on top of the cheese. Return the tray to the oven and bake for 5–7 minutes, or until the cheese is fully melted and bubbly.

7. Remove the potato skins from the oven and top immediately with sliced green onions. Serve hot with sour cream on the side or add a small dollop of sour cream to each potato skin right before serving.