1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment. Set aside.

2. Wash the potatoes thoroughly, dry them, poke them several times with a fork then brush them with some oil. Place on the baking sheet and sprinkle from all sides with salt. Bake for about 50-60 minutes until cooked through – if you stick a knife into the potato and it slips off easily they are done. Take out of the oven and let cool down a bit. This step can be done some time in advance.

3. Increase the temperature of the oven to 450°F (230°C). Cut the potatoes lengthwise in half. Use a spoon and remove a good part of the potato flesh leaving a 1/2 inch (1,3cm) wall/border intact. Place the potato halves back on the baking sheet. Mix the melted butter with garlic powder and onion powder. Brush the potato skins with the butter mixture. Bake another 10 minutes, flip them and continue baking for 10 minutes longer.

4. While the potatoes are baking fry the bacon in a frying pan until crisp. Take out, let drain on a paper towel and chop coarsely. Use the same pan to fry the chopped onion in the bacon fat until nicely browned. Set aside.

5. Take the potato skins out of the oven, top them with the fried onions, cheese, and bacon, and sprinkle with some grated parmesan (optional). Return them to the oven and bake another 5-8 minutes until the cheese is nicely melted and got some color. Take out and let cool down for a moment. Season with salt and pepper, sprinkle with the spring onion rings and serve with some sour cream.