Preheat your oven to 400 degrees. Thoroughly rinse and wash potatoes. Dry the potatoes and then poke each potato about four times with fork or knife to allow steam to escape during baking.
Using your hands, rub each potato with olive oil. Place the potatoes on a rimmed baking sheet and bake for 1 hour or until they are fork-tender.
As the potatoes bake in the oven, prepare your bacon. Line a deep-sided baking sheet with tin foil. Align the pieces of uncooked bacon on the baking sheet.
Bake for 15-20 minutes in the preheated 400 degrees oven, until the bacon is crisp. Carefully transfer the bacon to a paper-towel-lined plate allowing excess grease to drain away. Set aside until cool, then crumble into tiny pieces.
Remove the potatoes from the oven. When they are cool enough to handle, cut them in half horizontally. Using a spoon carefully scoop the inside out, leaving about 1/4 of the potato leftover on the skin. Discard the scooped potato or reserve for another use.
Preheat your oven to 450 degrees. Place the potato skins on a broiler pan or use a baking sheet in a roasting pan. Using a pastry brush, lightly coat the potato skins all over with olive oil and then sprinkle with salt and pepper to taste.
Bake the potato skins for 10 minutes, and then remove from the oven. Flip the potato skins using a pair of tongs. Continue to bake the skins for another 10 minutes.
Remove the potato skins from the oven with the potato side up. Add a mound of shredded cheese to each potato and sprinkle with bacon. Season with salt and pepper to taste. Bake for 2 minutes, or until the cheese is completely melted. Serve immediately with sour cream. Enjoy!