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Preheat oven to 400F.
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Scrub potatoes and dry completely. With a paper towel (or your hands) rub the skin of the potatoes with 2 tablespoons of the canola oil.
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Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes.
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Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins.
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Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
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Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.
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Serve immediately with sour cream and green onions.