Preheat the oven to 425°F. Scrub potatoes, poke them with a fork and bake for 40-50 minutes or until tender. Cool until they're easy to handle.
Cut the potatoes in half lengthwise and scoop out the potato leaving a ¼-inch thick shell. Reserve the insides for another recipe.
Stir together melted butter and salt and brush on both sides of the potato skins. Place them cut side down on a rimmed baking sheet. Bake for 15 minutes. Turn the potatoes over and bake for an additional 5 minutes.
Remove the potatoes from the oven and fill each skin with cheese and bacon and return to the oven for 5 mintues to melt the cheese. Garnish with green onions.
Notes
Use the leftover scooped out potatoes in other recipes.
Crisp up loaded potato skins by placing under the broiler.
Refrigerate leftovers in a covered container for up to 3 days.