Cook bacon slices until crispy, either by pan-frying over medium heat for 8-10 minutes or baking in a preheated oven at 400°F for 15-20 minutes. Crumble once cooled.

Preheat your oven to 425°F. Scrub the baby Dutch yellow potatoes thoroughly, pat dry, coat with avocado oil, and sprinkle with kosher salt. Bake for 20 minutes until tender.

Once cooled, slice each potato in half lengthwise and scoop out about 1/8 inch of flesh, keeping the skins intact.

Increase oven temperature to 450°F, arrange the hollowed potato skins cut side down on a baking sheet, bake for 10 minutes, then flip and bake for another 10 minutes until edges are golden brown.

Remove the potato skins from the oven, fill with sharp cheddar cheese and crumbled bacon, return to the oven for another 5 minutes until cheese is bubbly.

Allow to cool slightly, top with sour cream and chopped green onions, then serve immediately.