Loaded Baked Potato Skins

Preheat the oven to 425° F. Wash the potatoes under running water; pat dry with paper towels and place on a baking sheet. Using a fork, poke each potato 4 or 5 times all over. Then lightly rub oil on the potatoes and sprinkle with some salt (to taste). Place on a parchment-lined baking sheet.
Bake for 55 minutes to 1 hour, or until they’re easily fork tender. Remove from oven; let cool to touch.
When potatoes have cooled enough to handle, cut potatoes in half, lengthwise. Scoop out the insides with a large spoon, leaving about 1/2 inch the flesh or insides of the potato.
In a small bowl combine the oil, salt, garlic powder, onion powder, and smoked paprika; mix until well combined. Brush the seasoned oil mixture over both sides of the potato skin, evenly. Place potato skins on the same baking sheet scooped side up; Bake for 8-10 minutes, until crisp (turning over so that brown skins face up) halfway through the cooking process.
Remove from oven and sprinkle the cheese and bacon pieces on top of the skins. Place back in the oven and bake for 2 to 3 minutes or until the cheese is melted.
Serve hot, topped with sour cream and green onions, or desired toppings.