Wash the outside of the potatoes. Poke 3-4 holes in both sides of the potatoes. Brush with olive oil and sprinkle with sea salt and wrap in foil. Place in oven and bake for 60 -90 minutes. You want them to be fork-tender, so the large potatoes may take a little more time.
Allow potatoes to cool. Scoop out the meaty part of the potato while leaving about 1/8-1/4 inch of potato near the skin all the way around. If you take too much out, the skins will become weak and won't hold together while grilling.
Grilling the Potato Skins
Preheat the grill at 325
Brush the scooped out potatoes with olive oil inside and out. Place on the heated grill and grill for five minutes.
Sprinkle a tablespoon of cheese and bacon in each potato skin and grill an additional five minutes. That will give the cheese enough time to melt and the potato skins will get a bit crispy.
Remove from grill and sprinkle with green onions and add sour cream
Each 1/2 of potato is one serving. Top the potato skins with other toppings like olives, guacamole, taco meat, onions or tomatoes. This recipe easy to prep ahead of time. Cook the potatoes the day before and scoop out the middle. Cover and put in fridge until 20 minutes before you grill.