Preheat your oven to 400°F. Scrub the potatoes, poke holes in each with a fork, then rub with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 45-55 minutes until tender.
Remove the potatoes from the oven and let them cool until you can handle them. Cut each potato in half lengthwise and scoop out most of the flesh, leaving about a 1/4-inch-thick shell.
Place the skins cut side down on a baking sheet and bake at 450°F for 10-15 minutes until crisp. Flip the skins, sprinkle with shredded cheddar cheese and bacon.