Get out all of the ingredients you're going to need to make this recipe.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with tinfoil and set aside.
Wash and scrub potatoes. Dry with paper towel or a dry dish cloth.
Cut off a slice from the long side of your potato.
Using a small knife cut 3 or 4 ovals inside the exposed part of the potato.
Flip over and slice downwards around the entire edge of your potato about ½ to ¾ of an inch apart. Do not allow slices to touch slices on the other side of the potato will come apart.
Turn back over and gently separate potato slightly so oil and cheese can get inside each of the slices.
Place potatoes on prepared sheet or dish.
Coat potatoes with oil and salt. Drizzle the oil or use a brush. Do your best to get the oil in between the slices of your potato.
Sprinkle with regular or seasoned salt and bake for 45-65 minutes.
Baking time will depend on the size of your potato. Potatoes are ready when the tops are brown and a toothpick is inserted in the biggest part of the potato and comes out easily.
In the meantime, dice or chop your bacon (if using) and cook until crisp. Allow to drain on paper towel. Set aside.
Once potatoes are cooked remove them from oven.
Take a handful of shredded cheese and shove inside the deep holes at the top of the potato. Pile the cheese higher than the edges if you want the melted cheese to drip over the top of the potato. Pack cheese in the hole but do not press too hard or the potato will split apart.
Place potatoes back in the oven and bake for 10 more minutes, or until cheese is melted. Broil for a minute or two if desired to darken cheese.
Remove potatoes from oven and add sour cream inside each opening and sprinkle with bacon and thinly sliced green onions. Serve immediately and enjoy!