Preheat oven to 220°C / 430°F (200°C fan). Place a rack on a tray (recommended but not critical).

Prick potatoes: Wash, scrub and dry potatoes well. Prick each potato 8 times with a fork.

Oil and salt: Put potatoes in a bowl, pour over oil and rub onto potatoes. Then sprinkle over salt and use your hands to coat. (Just do this as best you can. Some will stick, much will not!)

Bake: Place potatoes on rack and bake for 75 minutes or until you can pierce with a small knife with no resistance.

Cook bacon: Place bacon in a cold non-stick pan over medium heat. When the fat starts to melt, turn the heat up to high and cook bacon until golden. Drain on paper towels.

Heat butter and cream: Melt butter in a saucepan over medium heat. Then add cream and heat until hot, but don't let it boil. (You could also do this in a microwave)

Lower oven: Turn oven down to 200°C / 390°F (180°C fan).

Scoop out potato flesh: Allow potatoes to cool enough so you can handle them (or use a tea towel). Cut in half lengthwise and scoop out potato flesh, leaving 0.7cm (1/3") thick layer of potato still stuck to skin.

Mash potato: Place potato flesh in a bowl and mash while hot until smooth.

Add-ins: Add half the cheese (save the rest for topping), most of the bacon (save a bit for garnish), all the green onion, hot cream and butter, salt and pepper. Stir to combine.

Stuff and top with cheese: Fill potato skins with the mashed potato mixture. Top with remaining cheese.

Bake: Bake for 20 to 25 minutes until the cheese is melted, golden and bubbly.

Serve: Serve immediately, garnish with sour cream, reserved bacon and chives.