Preheat oven to 425°F; wash and dry the potatoes; poke holes in each potato with a fork; place directly on middle rack; bake one hour; remove and cool ~15 minutes, until easy to handle.
Fry, microwave, or broil 6 strips of bacon until crispy; drain on paper towel; retain bacon fat; crumble bacon when cool; set aside.
Cut each potato in half lengthwise. Gently remove the flesh of each half with a spoon, to within a quarter inch of the skin.
Brush the hollowed area and upper edge of each potato half with retained bacon fat.
Place each potato half on a baking dish and divide the shredded cheese evenly over the twelve potato skins.
Broil on top rack of the oven ~2 minutes, until cheese is melted.
Remove from the oven and top with sour cream, green onion slices and crumbled bacon.
