Wash and brush the potatoes and then rub them with olive oil. Place in a dish and bake in the oven for about an hour until cooked.
Meanwhile, fry the bacon strips in a non-stick pan over medium heat for about 10 minutes until they are crispy. Turn several times. Drain a little on kitchen paper and allow to cool. Then crumble into small pieces.
When the potatoes are done, take them out of the oven and let them cool down a little. Preheat the oven to 230 ° C. Cut the potatoes lengthways and carefully scrape out the inside with a spoon, leaving a layer about 1-2 cm thick on the skin. Rub the inside and outside of the potatoes with a little oil, season with salt and place them side by side in a dish with the peel facing up (several small forms can also be used). Bake in the oven for 10 minutes on the middle rack, then turn the potato halves and bake for another 10 minutes.
Take the mold out of the oven. Sprinkle the potato halves with freshly ground pepper, sprinkle the cheddar into the potatoes and finally sprinkle the bacon crumbs on top. Put the pan back in the oven and bake for 2 minutes, or until the cheese has melted and starts bubbling.
Place the potato skins on a plate and garnish with a dollop of sour cream and a few spring onion slices. Serve immediately.
Potato skins are served as a starter in the USA.
PS: The inside of the potatoes that has been scraped out can be used for other purposes, e.g. for soup, potato salad or casserole.
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