Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Rub each potato with olive oil, ensuring they are well-coated. Season the potatoes with garlic powder, onion powder, salt, and pepper.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45-60 minutes or until the potatoes are fork-tender.
Allow the potatoes to cool slightly. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about 1/4 inch of potato on the skin.
Brush the potato skins with additional olive oil. Return the hollowed-out skins to the oven and bake for an additional 10-15 minutes, or until they become crispy and golden.
Sprinkle shredded cheddar cheese inside each potato skin. Return the skins to the oven for another 5 minutes or until the cheese is melted and bubbly.
Remove the potato skins from the oven and top with crumbled bacon and chopped green onions. Feel free to get creative with additional toppings like jalapeños, diced tomatoes, or even a dollop of guacamole.
Arrange the loaded potato skins on a platter. Serve them hot with a side of sour cream for dipping.