Preheat the oven to 400°F.

Line a baking sheet with aluminum foil.

Finely mince the scallions and set aside.

Pierce each potato 2-3 times with a fork and wrap each individually in a sheet of aluminum foil. Bake the potatoes directly on middle rack of oven until fork tender, 60-75 minutes. When done, remove the potatoes from the oven and allow them to rest until they're cool enough to handle.

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 ¼-inch border in the skins. Save the potato flesh for an alternative use, or discard.

Sprinkle the potato halves liberally with salt and black pepper. Spray on both sides with nonstick cooking spray.

Arrange the potato halves flesh side down on the prepared baking sheet.

Bake the potato skins on middle rack of oven for 10 minutes.

Carefully flip the potato skins over and continue baking until browned around the edges, 7 minutes.

Remove the baking sheet from the oven.

Sprinkle an equal amount of shredded cheese, the crumbled bacon, and half the minced scallions into each potato skin.

Return potatoes to oven and continue baking on the middle rack until the cheese is melted and the outside of the skins are crisp, 10 minutes.

Check to see that potato skins are done. Remove from oven or add time as needed.

Top each potato with a generous spoonful of sour cream, and the remaining minced scallions. Serve immediately.