Preheat the oven to 425°F. Scrub the potatoes, dry them completely, and poke each one 4 or 5 times with a fork. Rub with the olive oil and half the salt.

Bake the potatoes directly on the oven rack for 45 to 55 minutes, until a fork slides in easily and the skins feel dry and firm.

While the potatoes bake, cook the bacon in a 12-inch cast iron skillet over medium heat until crisp, about 10 minutes. Move the bacon to a paper towel, save 2 tablespoons of the grease, and wipe out the skillet.

Let the potatoes cool for about 10 minutes, until you can handle them. Cut each in half lengthwise and scoop out the flesh, leaving a shell about ¼ inch thick. Save the scooped potato for another meal.

Mix the bacon grease with the garlic powder, remaining salt, and pepper. Brush it over the inside and outside of every shell.

Place the brushed shells cut side down in the cast iron skillet and bake for 10 minutes. A 12-inch skillet holds all 8 shell halves in a single layer. Flip the shells and bake 10 more minutes, until the edges are deep golden and crisp.

Remove the skillet from the oven and fill each shell with the cheddar and crumbled bacon.

Return the skillet to the oven for 5 minutes, until the cheese is bubbly and melted.

Top with a drizzle of thinned sour cream and green onions. Serve hot.