Step 1

Preheat the oven to 425 degrees Fahrenheit (220°C) and line a baking sheet with parchment paper.

Step 2

Wash and thoroughly dry the potatoes. Use a fork or sharp knife to pierce holes all over the skins. Then, rub them with olive oil and season with salt. Bake them for 50-60 minutes or until tender.

Step 3

When the potatoes are almost done, melt the butter in a small saucepan over medium heat. Add the garlic powder, onion powder, and black pepper. Stir, then remove it from the heat and set it aside.

Step 4

When the potatoes are soft and cool enough to handle, cut them in half lengthwise. Scoop out some of the flesh, leaving about 1/4-1/2 an inch border with the skin. Place them cut side up on the baking sheet.

Step 5

Brush the insides of each potato skin with the seasoned butter. Flip them over, brush the bottoms, and bake them for 5-7 minutes. Flip them back over and bake them for another 5 minutes until the edges are crispy.

Step 6

Mix the cheddar and Jack cheeses in a bowl with the bacon and fill each potato skin evenly. Finally, bake them again for 2-4 minutes or until the cheese is melted and bubbly.

Step 7

Serve the hot potato skins with sour cream and chopped green onions. Enjoy!