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1
Preheat the oven to 400u00b0F.
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2
Line a baking sheet with aluminum foil.
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3
Finely mince the scallions and set aside.
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4
Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil. Place the potatoes directly on the middle oven rack. Bake the potatoes for 60-75 minutes, until fork-tender. Remove the potatoes from the oven and allow them to rest until they're cool enough to handle.
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5
Remove the potatoes from the aluminum foil. With a sharp knife, cut the potatoes in half lengthwise. Scoop the potato flesh from each potato half, leaving a scant 1/4-inch border in the skins. Save the potato flesh for an alternative use, or discard.
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6
Sprinkle the potato halves liberally with salt and black pepper. Spray on both sides with cooking spray.
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7
Arrange the potato halves flesh side down onto the baking sheet.
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8
Transfer the baking sheet to the middle rack of the oven.
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9
Bake the potato skins for 10 minutes, then flip and bake for an additional 7 minutes, until browned around the edges.
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10
Remove the baking sheet from the oven.
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11
Sprinkle and equal amount of shredded cheese, the crumbled bacon, and half the minced scallions into each potato skin.
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12
Bake the potato skins for 10 minutes on the middle rack of oven, until the cheese is melted and the outside of the skins are crisp.
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13
Check to see that potato skins are done. Remove from oven or add time as needed.
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14
Top each potato with a generous spoonful of sour cream, and the remaining minced scallions. Serve immediately.
