Follow the steps in order for the best result.
Preheat your oven to 450 degrees Fahrenheit. Bake the 8 russet potatoes for approximately 45 minutes, or until they are easily pierced with a fork.
Remove the baked potatoes from the oven and let them cool for 5-10 minutes, or until they are cool enough to handle. Slice each potato in half lengthwise.
Carefully scoop out about two-thirds of the potato flesh from each half, leaving a border of potato around the edges to maintain the skin's structure. Reserve the scooped-out potato for another use, such as mashed potatoes or potato soup.
In a microwave-safe bowl, combine the butter (or margarine) and garlic powder. Microwave on high for about 30 seconds, or until the butter is completely melted.
Brush the inside of each potato skin generously with the melted butter and garlic mixture. This will add flavor and help the skins crisp up in the oven.
Fill each potato skin with a generous amount of shredded cheddar cheese, ensuring an even layer across the surface.
Sprinkle the crumbled cooked bacon evenly over the cheese-covered potato skins.
Reduce the oven temperature to 400 degrees Fahrenheit. Place the loaded potato skins on a baking sheet and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the skins are heated through and slightly crispy.
Remove the potato skins from the oven and let them cool slightly before serving. For an extra touch, top with sour cream and chopped green onions, if desired.